Biscayne Bay Chowder

Conch ChowderSouth Florida in the 1930's was a much different place than it is today. Long before the neon lights and the glamour of South Beach this was a place where people came to get away. Prohibition era rum runners, notorious gangsters, South American drug cartels, and even lonely old poets have all called South Florida home.
Somewhere in the mix of all this notoriety many of us still find that quiet spot to get away. With beautiful coral reefs, white sand beaches, and some of the best fishing in the world there's just not too many places I'd rather be. Made famous by the Biscayne Bay yacht club in Miami, we have our own chowders, and just like our favorite fishing spot most of us like to share them with family and friends.


Biscayne Bay Chowder

1/4 Pound Salt pork, Diced
1 Each Large onion, Chopped
2 Tablespoons Red and green bell pepper, Diced
1 Cup Beefsteak tomato, Diced
2 Cups shrimp broth
1 Teaspoon Kosher salt
1/2 Each Bay leaf, Crumbled
1 Pinch Fresh thyme
1 Pinch mace
1 dash Hot pepper sauce
3/4 Pound Yukon gold potatoes, Peeled, diced
1 1/2 Pounds Grouper, Cubed
1 1/2 Cups Whole milk
2 Teaspoons Unsalted butter
1 Cup Heavy cream

1. In a large saucepan, cook the salt pork until crisp. Add the onion and the bell pepper, and sauté until the onion is tender but not browned. Stir in the tomato and sauté a minute or two.

2. Add the broth, salt, bay leaf, fresh thyme, mace, and pepper. Bring to a boil, add the potatoes and reduce heat. Cover and simmer slowly until the potatoes are tender but not mushy, 15 to 18 minutes. Lay the fish on the potatoes in the broth, add hot sauce,cream, and butter. Cover and simmer 10 minutes, or until the fish is opaque when tested with a fork. Add the milk and the butter and reduce heat. Do not allow to boil.

3. Taste and adjust seasoning, add additional cream to thin chowder if necessary.