Bacon EVOO Fish Chowder

This week we had some fresh rock fish from our local CSA. I decided to make this chowder for our family and friends. This was a hit! I especially loved using the Bacon EVOO, a very special guilt free meal,  everyone loved it and so did my little girls. I will definitely be making this again. Enjoy!

Bacon EVOO Fish Chowder

Ingredients:

1 1/2 to 2 pounds fish ( raw it will cook in chowder), cut into chunks
4-6 cups Fish Stock
2 Baking Potatoes; peeled and chopped
1 T fresh tarragon, chopped
1/4 cup chopped parsley
2 T sugar
1 t of white pepper to taste
2 Bay leaves
2 t thyme
1 cup whipping cream
1-2 cups cream sherry
salt and pepper to taste
4 ribs celery, chopped
4 carrots, peeled and chopped
1 onion, chopped
1 package frozen corn
1/4 cup Bacon EVOO



Directions:
In large stock pot, add Bacon EVOO. Place on medium heat. Add onions, carrots, and celery. Add a little salt and pepper. Saute for about 5-7 minutes. Add tarragon and parsley. Cook for another minute or so until fragrant. Add cream sherry and deglaze pan, making sure to scrap the sides of the pot to get all that extra flavor incorporated in the mixture. Add the stock, potatoes, white pepper, bay leaves, and thyme. Bring to boil and then reduce heat. Cook until potatoes are softened, about 30 minutes or so. Add the fish, cook for about 15 minutes more or until fish is done. Add frozen corn, whipping cream, and sugar. Stir to combine. Cook for about another 5 minutes. Take bay leaves out before serving.  I love the Habanero EVOO and it tasted exquisite over this chowder. Enjoy!