Village Tavern harvest chowder recipe
Makes about 1 gallonIn large heavy bottomed pot sauté one diced onion, six ribs of diced celery, two cloves of minced garlic, 1 teaspoon( or so…) each of chopped fresh thyme, rosemary and sage in one stick of butter and a quarter cup of rendered bacon fat. Saute about 10 minutes or until fragrant – turn down heat and add about 1 1/2 cups of flour stirring in well to form a roux – Cook this mixture on low heat about eight minutes. Add a half a cup of dry white wine and a half a cup of Sherry and Cook 3 or 4 minutes. Add 2 quarts of chicken stock and 1 quart of lobster or seafood stock and bring to simmer stirring occasionally and skimming off any foam that accumulates on top. Add three diced sweet potatoes and five diced white potatoes and cook about 15 minutes or until softened. Add one small can of pumpkin purée, 2 cups frozen corn kernels,a quarter cup of pure maple syrup ,salt and pepper to taste ,approximately 1 1/2 pounds of cooked seafood such as Haddock scallops,shrimp,lobster -or your choice…Add about 2 cups of heavy cream and stir in – taste and adjust seasonings – enjoy👍
Chef Rich Lemoine -Village Tavern
Chefs note – You could omit the seafood and cream in this recipe and just do the base – the base will keep up to four days or be frozen at this point -you could add the cream and seafood last when you want to serve it👍

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