Butterfish Chowder Recipe

• 1 1/2 lb butterfish cut 1" pcs
• 2 tsp Emeril's Essence see * Note
• 4 slc bacon minced
• 1 1/2 c. minced yellow onions
• 3/4 c. minced celery
• 3/4 c. minced red bell pepper
• 1 tsp salt
• 1/4 tsp cayenne
• 1 Tbsp. chopped garlic
• 1 lb Idaho potatoes - (abt 2 large) peeled, and cut into 1/2" dice
• 3 c. fish stock (or possibly canned low-sodium chicken broth)
• 2 c. corn kernels
• 1 1/2 c. half-and-half
• 3 Tbsp. chopped fresh parsley

1. Season the butterfish with the Essence and set aside.
2. In a medium, heavy stockpot, cook the bacon over medium-high heat till just crisp and the fat is rendered, about 4 min.
3. Add in the onions, celery and bell pepper, salt and cayenne, and cook till soft, about 3 min.
4. Add in the garlic, and cook, stirring, for 30 seconds.
5. Add in the potatoes and stock and simmer for 5 min.
6. Add in the corn and simmer for 5 min.
7. Add in the half-and-half, and bring to a boil.
8. Add in the butterfish, lower the heat, and simmer till the fish flakes, about 10 to 15 min.
9. Stir in the parsley and serve warm in soup bowls.
10. This recipe yields 6 servings.

butterfish, bacon, yellow onions, celery, red bell pepper, salt, cayenne, garlic, potatoes, fish stock, corn kernels, parsley

Taken from cookeatshare.com/recipes/butterfish-chowder-95709 (may not work)