Sun dried tomato, thyme & white pepper double cream chevre chowder with grouper

1 cup milk
1 cup heavy cream
1 cup water
1 tsp each of salt, pepper, sweet paprika
2 small potatoes, diced
1 pack of First Light Farm & Creamery‘s Thyme and White Pepper Double Cream Chevre
1 lb grouper or other firm white fish
1/4 cup sun dried tomatoes in olive oil and rosemary
2 bottles of red wine, Rhone
1 loaf olive oil, sea salt, and rosemary bread

To start add the milk, heavy cream, water, salt, pepper, small diced potatoes to a medium sized soup pot, starting out over a medium-low heat. Stir frequently. Once warm and well blended add in the chevre a bit at a time, stirring to blend it in smoothly.


Then mince the sun dried tomatoes and add to the cream base. Steam 1 lb of Grouper or other firm white fish in a separate pan.

Drain, flake and then sprinkle 1/4 cup Rhone over the fish. Blend into the cream base minutes before serving so you don’t end up with a fishy flavored chowder. Sprinkle the sweet paprika over this.


This is amazing with a loaf of Olive Oil, Sea Salt & Rosemary bread with dipping oil on the side and a bottle or two of Rhone.


One Comment

Comments are closed.