What's for Dinner #112 - the "Pre-Holiday Crazies" Edition - November 2024

Seafood chowder

What I made took some inspiration from Mark McCrowe, including Worcestershire, lemon, fennel, celery, onion, white wine (D’Ont Poke the Bear! :bear:) and cream, and some inspiration from Scandinavia, including parsnips. The dill is from my garden. Both types of chowder call for dill. I omitted the potatoes tonight.

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