This soothing, creamy seafood chowder is practically a meal in itself. It’s a terrific choice for a busy weeknight dinner made with locally caught fish from The County Catch and Bacon from Jubilee's forest raised pigs. Round out the meal with a slice of one of our fresh sourdough breads.
The County Catch- Bay of Quinte White Fish, potatoes, milk, leeks, celery, Jubilee- bacon, butter, flour, heavy cream, salt, spices
1. If frozen, defrost in refrigerator overnight.
2. Pour contents of container into a medium saucepan.
3. Heat to a light simmer, and cook until heated through, stirring gently with a spatula.