Aunt Betsy's Bourbon Chowder
(1st place 2003)Trudy Hunt
- 12 oz. salt pork - diced
- 1-2 chopped onions (sweet)
- 4 medium potatoes, in medium bite-sized pieces (pre-cooked)
- 12 oz. can of cocktail clams and juice
- 1 ½ cup large-tailed shrimp, halved
- ½ pound sea scallops, halved
- 7 oz. can lump crab meat and juice
- ½ pound white meaty fish (halibut), in medium bite-sized pieces
- 3 cups half-n-half
- 3 large pinches of Kosher salt (or as needed)
- ½ to 1 tsp. black pepper
- 1/3 to ¼ cup of Evan Williams Bourbon
Brown salt pork (if salt pork is not salty enough add 3 large pinches of salt.) Half way through cooking, add onions and ½ of Bourbon. Brown. Drain off fat. Add clam juice, crab juice, remaining Bourbon and simmer for 8-10 minutes. Add potatoes, clams, shrimp, scallops, crab, fish and half-n-half. Add pepper. Cook for several minutes. DO NOT BOIL, as half-n-half will curdle.
Bread- Onion pita rounds, quartered.
- Shredded Monterey Jack Cheese
- 3 tbsp. butter, softened
- 1 tsp. Evan Williams Bourbon
