Fish Chowder in a Bread Bowl:
The seasons are changing but there is still a chill in the air; so a hot, warming meal with the herb-like floral characteristics of spring is a welcome feast indeed. This seafood chowder was made with some of the first tender spring leeks and herbs to poke their heads above ground this season; and the home baked bread bowl it was served in had Old Bay seasoning baked directly into it for a customized seafood pairing experience. Served with New Belgium’s dry hopped sour ale “Le Terroir”, a beer with enough acidic tartness to enhance the seafood and spring-like fruitiness with a floral punch from the citra and amarillo dry hopping!
Cod Chowder: clam juice, cod, vegetable oil, unsalted butter, celery, thyme, salt, black pepper, white wine, heavy cream, potatoes, homegrown leeks, onions, Old Bay spice, thick cut bacon, and herbs.
Bread Bowl: whole wheat flour, bread flour, water, Old Bay spice, natural leaven.