Dr. BBQ’s Fish Chowder
| By Ray Lampe, Dr. BBQ | |
| : | Large Big Green Egg direct |
Cast Iron Dutch oven |
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| 4 | slices bacon, diced |
| 2 tablespoons | olive oil |
| 1 | medium onion, diced |
| 1 | green pepper, seeded and diced |
| 1 cup | diced celery | 3 | medium carrots, peeled and diced |
2 | cloves garlic, crushed | 1 | 28 oz can petite diced tomatoes |
| 1 | 15 oz can vegetable broth |
1 cup | fish stock or clam juice |
| 1 | 15 oz can Cannellini beans, drained | 1 cup | water |
| 2 tsp | salt |
2 tsp | Italian seasoning |
| 1 tsp | black pepper |
| 1 and ½ lbs | boneless fish, cut into bite size cubes |
Heat a Dutch oven on the grill at 350f. Add the bacon and cook, stirring occasionally until the fat is rendered and the bacon is cooked. Add the olive oil and stir. Add the onion, pepper, celery, and carrot and stir well. Cook, stirring occasionally for about 10 minutes or until the vegetables are soft. Add the garlic, tomatoes, broth, stock, beans, water, salt, Italian seasoning, and pepper. Mix well. Close the Egg and bring to a simmer. Cook for 30 minutes. Add the fish and return to a simmer. Cook for 20 minutes. If the chowder is too thick just add a little water and bring back to temp. Check for seasoning and add salt, pepper if needed. Serve with oyster crackers.
Makes 10 servings
