Gulf Chowder with Shrimp, Fish, Baby Corn and Potatoes

INGREDIENTS:
Serves: 4 TO 6 (About 2 quarts)
1 Tbls Olive oil
2 pieces smoked bacon (chopped fine)
1 small yellow onion (¼ inch diced)
2 to 3 ribs celery (chopped fine)
1 russet (baking) potato (peeled and diced ½ to 1 inch)
2 dry bay leaves
1 ½ tsp dried leaf thyme
2 garlic cloves (minced)
1 cup frozen yellow and white baby corn (thawed)
2 cups chicken or seafood stock (heated in separate pot)
½ lb. peeled and deveined small gulf shrimp
½ lb. firm gulf fish fillet (grouper, snapper, scamp), chopped into 1 to 2 inch pieces
1 ½ tsp old bay seasoning
1 cup heavy cream
½ cup whole milk
2 Tbls unalted butter
kosher Salt and fresh ground black pepper
fresh chopped chives
saltine crackers
hot sauce (tabasco or crystal)

STEPS:
Using a large soup pot, add olive oil an bacon pieces. Cook and stir bacon over medium high heat several minutes until bacon browns.
Using the same pot, add onions, celery, potatoes, bay leaves, thyme, garlic and thawed corn. Cover and cook for 2 to 3 minutes.  Add hot stock, cover and bring to a boil.  Turn down to simmer.
Season and toss shrimp and fish with old bay seasoning.  Add to soup pot.
Cover pot, keep heat on simmer and cook an additional 5 or 6 minutes.
Add cream, milk and butter. Simmer uncovered for 6 to 8 minutes more
Add salt and pepper to taste
Ladle into soup bowls and garnish with fresh chopped chives.  Serve with crackers and hot sauce.

BLUEGILL
3775 Battleship Parkway
Spanish Fort, Alabama 36527
251.625.1998
http://www.bluegillrestaurant.com/
Open everyday 11am - 10pm (except Thanksgiving, Christmas and New Years Day)

About the Business:
It’s no wonder the motto at the BLUEGILL is to “Have Fun on the Causeway”! The causeway has been the Mecca of seafood dining for over 60 years. When you combine our fresh seafood, live music, casual atmosphere and a cold beer you get the Great Local Dive that has been an authentic piece of causeway history since 1958.

The BLUEGILL offers more than just a commitment to fresh traditional seafood in a relaxed, fun atmosphere. The goal is to create a memorable dining experience with great service that will have you and your guests returning time and time again to create more memories of Fun!
The BLUEGILL is located right on the Mobile Delta. You can join in on the fun by car or by boat! We recommend you visit on a night when there is a live band out on the Wharf Amphitheatre! There is even a play area for the kids - so that there is a little bit of fun for the whole family! So next time your on the Causeway don’t just take our word for it – come see for yourself that people are ALWAYS having fun at the BLUEGILL!

Special Events:
Now open on Mondays. Every Monday the BLUEGILL offer's a 20% discount to anyone in the maritime field. Bring in your company ID, TWIC card or a business card and receive 20% off your check.


About the Guest:
Director of Culinary Operations, George Panayioutou, has been in the restaurant business all his life.  His Father, Gus Constantine Panayioutou, was Mobile’s premier restaurateur for many years.  George followed in his footsteps owning and managing various restaurant operations in Mobile.  When David Cooper Sr. and his brother Angus Cooper II bought Ruth’s Chris Steak House in Mobile, they contacted George to help them assure the quality of food, preparation, and presentation that Mobilians demand.  George Panayioutou said, “I’ve never before been in a restaurant environment where the two owners insist on the very best ingredients (usually the most expensive) in every single dish.  It’s been great to work in a first class operation where the goal is to have the best restaurant in Mobile no matter what it takes.  I’m really having fun!”