Fish Chowder with Buttermilk Biscuits

Instructions

Chowder Base

1. (Optional) Place a large pot that can hold about a gallon over medium heat and add your bacon. Cook and allow the bacon to brown into crisp tidbits. Remove bacon and set aside and save your rendered bacon fat in your pot.
2. Add your butter (4 tbsp.) and swirl to melt.
3. Add all vegetables and mix well. Cook over medium heat until veggies are sweating, about 5 minutes.
4. Add your chopped garlic, and dried thyme leaves. Stir.
5. When your veggies have softened up completely, add flour, mix well, and cook 3-5 minutes without color to create a Roux. Stir occasionally.
6. Add fish broth, bay leaves, and stir to combine. Bring to a boil.
7. Add potatoes and bring down to a steady simmer. Cook potatoes until fork tender but still firm (al dente), about 7-10 minutes.
8. Your chowder base is now done. Time to season. Add salt, white pepper, and tabasco.

Adding the Fish

9. 10 minutes before you want to serve the chowder, add your fish to simmering broth and cook slowly over medium heat until the fish flakes apart easily, about 5 or 6 minutes, depending on the heat.
10. Add cream and bring back to a simmer.
11. Serve immediately with buttermilk biscuits.

Cheddar Chive Buttermilk Biscuits

12. Preheat conventional oven to 425°F.
13. Place a nonstick baking mat (I use Silpat) on a cookie pan.
14. In a small bowl – whisk your egg with buttermilk.
15. In a separate large bowl – combine flour, baking powder, baking soda, sugar, and salt.
16. Work your butter into dry ingredients until it is a crumb consistency. Use your hands, a pastry blender, or pulse in a food processor. 
17. Add cheese and chives to flour mixture and mix.
18. Add the wet to the dry bowl and mix slowly with clean hands until combined. Do not overmix. 
19. Dollop large spoonful's of batter onto baking mat, about 2 ½ inches wide and tall.
20. Keep spaced 2 inches apart. Use 2 pans if necessary.
21. Bake for 12-14 minutes. Allow to cool on wire rack for 5 minutes before devouring.