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Raging River Seafood Chowder

1/4 cup butter
2 onions chopped
Pinch Fennel seeds
1 stalk celery chopped
3 potatoes diced
4 tbsp all purpose flour
1 tbsp Dizzy PIg Raging River
4 cups chicken stock
1/2 pound shrimp shelled, deveined, halved (or use chicken instead of seafood
2 white fish filets
1 can baby clams
1 carrot diced
1 red bell pepper diced
1 can corn
1/2 cup half and half
Salt, pepper, Dizzy PIg Raging River, lime juice to taste

These are the seafood ingredients we used for this batch. Canned clams. Fresh shrimp. Frozen Mahi Mahi. Lots of possibilities here, and use what is fresh where you are at the time.

Some of the other ingredients.

Dice the carrot, celery, onion and red bell pepper. Cube the potatoes just before adding to prevent them from turning brown on you.

This is optional, but I like to dust the fish with Raging River and brown quickly on each side. I like the flavor that the browning adds, but you could just as well use uncooked fish.

The fish after browning.

This is the cut up seafood waiting patiently.

Saute the onion in the butter with a pinch of whole fennel seeds until the onion softens.

Add celery, potatoes, Raging River rub and cook 5 minutes stirring gently.

Add broth and bring to boil.

After 15 minutes add corn and clams and cook 5 minutes. Then add the fish and shrimp and cook very briefly and remove from heat (it will continue to cook when removed from heat, and you do not want to overcook). Add half and half, and the salt, pepper, Raging River and lime juice to taste.

Spoon into bowls and garnish with a sprig of dill or some thin strips of spring onions.

Enjoy! And please let us know what you think, or if you have any additions that have been successful for you. Happy cookin.