About the Dish

2 ounces Applewood Smoked Bacon
3 ounces Carrot
1/2 Onion
2 cloves Garlic
1 tablespoon Tomato Paste
16 ounces Diced Tomato
8 ounces Potato
1 Edward & Sons Low Sodium Veggie Bouillon Cube
6 sprigs Thyme
1 small Baguette
12 ounces Wild-Caught Atlantic Dogfish
Per Serving
Calories 650
Total Fat 20 g
Saturated Fat 6 g
Trans Fat 0 g
Cholesterol 110 mg
Sodium 1360 mg
Total Carbohydrates 66 g
Dietary Fiber 7 g
Sugar 14 g
Protein 38 g
Cynthia Graubart

Cynthia Graubart is a food writer, James Beard Award winning cookbook author, speaker, former cooking show television producer, and most-recently the author of Sunday Suppers: Simple, Delicious Menus for Family Gatherings.

Named a Georgia Grown Executive Chef for 2017, Cynthia shares her passion for her home state and its bountiful produce and products with her audiences across many platforms. She and her husband, Cliff, who owns the Old New York Book Shop, regularly travel to Book Festivals and host book store owners as well as authors on a regular basis in their Atlanta home. They have a full bar always at the ready. "I never dreamt of writing recipes as a child, but from college and beyond, I wanted to help people get to the table. That’s where the magic happens. I love top-quality ingredients, proper technique and perfect execution of recipes, but the truth of the matter is that I want people to sit down together at the table and talk. The family table is so important. Just think about the magic that happens around a family table – from paying the bills on it, to doing school projects, to family holidays, planning weddings, and planning funerals. Sitting at it for dinner enriches our lives in the sharing and caring that is expressed during the meal." BOOKS: Sunday Suppers: Simple, Delicious Menus for Family Gatherings Chicken: a Savor the South Cookbook; Slow Cooking for Two; Slow Cooker Double Dinners for Two; Mastering the Art of Southern Vegetables; Mastering the Art of Southern Cooking; Southern Biscuits; The One-Armed Cook. AWARDS: James Beard Award Winner American Cooking 2013; Georgia Grown Executive Chef for 2017. PUBLICATIONS: American Baby; Atlanta Journal Constitution; Atlanta Magazine; Baby Talk; Chicago Tribune; Flavors; Georgia Trend; Lake Oconee Living; Local and Regional Parenting magazines; New York Times; Parents; Southern Living; Washington Post. To learn more about Cynthia, visit cynthiagraubart.com

Helles Lager

What the hell is a Helles Lager? That answer can be found in Bavarian competitiveness with the Bohemian Pilsner. Looking to combat the light effervescent pilsner, Bavarian brewers decided they would simply lighten the malts and produce a blond lager that would show the superiority of their lager. Little inside knowledge here, pilsners are considered lagers, so they were competing for their own vanity. The Southern Barrel Helles Lager has been described as a true Helles Lager; in fact, it has won awards for being a true representation of the style. For this dish of fish chowder, let a Helles lager serve as a palate cleanser so that you may enjoy the rich tomato broth.

Sauvignon Blanc, Marlborough, New Zealand

Marlborough New Zealand has finally got its groove back. If all you remember is Lychee fruit, green pepper and cat smell, you need to give it another chance. The new wines have precise mineral and acidity that remind me of Loire Valley. With the fruit reigned in, it is a pleasure on its own, or with food. Its acid and mineral will contrast the bacon, and bright citrus fruit will enhance the delicate flavors of the soup.


MISE EN PLACE • Heat oven to 350° F. • Thinly slice carrot at an angle. • Halve onion. Peel and chop 1 half (reserve remaining half for another use). • Peel and mince garlic. • Peel potato. Cut into 1/2-inch dice. • Pick leaves from 2 thyme sprigs; leave remaining sprigs whole. • Slice fish crosswise into 1-inch-wide pieces.
• Place a large sauce pot over medium heat. When hot, add bacon. Cook, stirring, until bacon is browned and crisp. • Transfer bacon to paper towels to drain. Discard all but 1 teaspoon fat from pot.
• Add carrot and onion. Cook, stirring, until carrot is just tender, about 5 minutes. • Add garlic. Cook, stirring, until fragrant, about 1 minute. • Add tomato paste. Stir to coat vegetables.
• Stir in tomatoes, potato, bouillon cube, thyme sprigs and 3 cups water. Increase heat to high. • When mixture boils, reduce heat to medium. Cover pot, and simmer until potato is fork-tender, 15-20 minutes.
While potato simmers: • Toast bread in oven. • Season fish on all sides with a total 1/4 teaspoon kosher salt.
• Discard thyme sprigs. • Add fish and bacon to pot. Cook, stirring occasionally, until fish is firm and opaque throughout, 3-4 minutes. • Taste and adjust seasoning as desired with kosher salt and black pepper.
• Divide chowder between 2 bowls. • Garnish with thyme leaves. • Serve with toasted bread, and enjoy!