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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 10 |
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Living in the Florida Keys, we eat a lot of fish. I developed this recipe through several attempts. It is still a work in progress. I have used snapper, grouper, and dolphin. Almost any fish could be used if those are not available. Ingredients:
4 slices bacon |
2 cups chopped onions |
2 stalks celery |
6 ounces sliced fresh mushrooms |
4 cups chicken broth |
4 cups diced potatoes |
2 carrots, sliced |
1/2 teaspoon thyme |
2 lbs fresh fish |
1/2 lb cooked shrimp (optional) |
1/8 teaspoon old bay seasoning, to taste |
1 cup clam juice |
1/2 cup flour |
1/3 cup corn |
1 can evaporated milk |
tabasco sauce or hot sauce (optional) |
cornstarch, for thickening (optional) |
Directions:
1. In large stock pot or Dutch oven, fry 4 slices of bacon until almost crisp.
2. Remove from pan, crush into small pieces, and put aside.
3. In bacon drippings, saute onion, celery, and mushrooms until tender.
4. Add chicken broth, potatoes, carrots, and thyme; simmer for 20 minutes.
5. Cut fish into 1 pieces and add to mixture.
6. Add corn and shrimp or scallops if desired.
7. Simmer for another 15 minutes.
8. Season to taste with Old Bay and salt and pepper if desired.
9. Whisk together flour and clam juice until smooth; stir into soup.
10. Simmer and allow to thicken.
11. Stir in bacon and evaporated milk.
12. Heat and serve.
13. Top with a few shakes of hot sauce for a little spice.
14. For thicker chowder, add mixture of 3 tbs.
15. corn starch and 1/4 cup cold water.
16. Increase heat and stir constantly for about 4 minutes or until desired consistency is achieved.
17. Serve with warm French or Cuban bread.
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