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| Fish Chowder |
"The fishermen of Bodega Bay, California shared this favorite, quick and easy recipe with my sister during a Fish Festival. It is one of the best chowders I've had, and my kids love it too! We top with bacon bits and a few shakes of hot sauce for a little spice. Enjoy!"
Ingredients :
- 2 tablespoons butter
- 2 cups chopped onion
- 4 fresh mushrooms, sliced
- 1 stalk celery, chopped
- 4 cups chicken stock
- 4 cups diced potatoes
- 2 pounds cod, diced into 1/2 inch cubes
- 1 cup clam juice
- 1/2 cup all-purpose flour
- 1/8 teaspoon Old Bay Seasoning TM, or to taste
- salt to taste
- ground black pepper to taste
- 2 (12 fluid ounce) cans evaporated milk
- cooked crumbled bacon (optional)
Instructions :
| Prep : 30M | Cook : 8M | Ready in : 1H |
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- In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
- Add chicken stock and potatoes; simmer for 10 minutes.
- Add fish, and simmer another 10 minutes.
- Mix together clam juice and flour until smooth; stir into soup and simmer for 1 minute more. Season to taste with Old Bay seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if desired.
Notes :
- Use your favorite seafood seasoning. I use Chef Paul Prudhomme's brand.
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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