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Smoked Fish Chowder

3 sl Bacon, chopped
2 md Onions, chopped
1 1/2 lb Russet (baking) potatoes
2 Celery ribs, chopped
1 1/2 c Chicken broth
1 1/2 c Water
1 pk Frozen baby lima beans, (10 ounce)
1 pk Frozen corn, (10 ounce)
2 ts Cornstarch
1 1/2 c Half-and-half or milk
1 ts Worcestershire sauce, (1 to 2)
1 lb Finnan haddie (smoked haddock), cut into 1-inch pieces, or 2 smoked trout, skinned, boned, and flaked into 1-inch pieces, or fresh fillets of cod, haddock, halibut or snapper
3 tb Minced fresh parsley leaves or fresh dill

In a heavy kettle ( at least 5 quarts) cook bacon over moderate heat, stirring, until crisp. Add onions and cook, stirring, until softened. Peel potatoes and cut into 3/4-inch cubes. Add potatoes, celery, broth, and water and simmer, covered, 10 minutes. Add lima beans and corn and simmer, covered, 5 minutes.

In a small bowl dissolve cornstarch in half -and-half or milk and stir into simmering soup with Worcestershire sauce. Bring soup to a boil, stirring, and add fish. ( If using smoked trout, no further cooking is necessary; if using finnan haddie or fresh fish, simmer, covered, 5 minutes, or until it just flakes.) Stir in parsley or dill. Soup may be made 2 days ahead (cool uncovered before chilling covered). Reheat gently.

Yield: 12 cups

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