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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a very good, quick and easy chowder. Although the recipe calls for cod, any white fish could be substituted. I cook and and crumble bacon to garnish each serving. Ingredients:
2 tablespoons butter |
2 cups onions, chopped |
4 fresh mushrooms, sliced |
1 stalk celery, chopped |
4 cups chicken stock |
4 cups potatoes, diced |
2 lbs cod, diced into 1/2 inch cubes |
1/8 teaspoon old bay seasoning (or to taste) |
salt |
ground black pepper |
1 cup clam juice |
1/2 cup all-purpose flour |
2 (12 fluid ounce) cans evaporated milk |
3 -4 slices bacon, cooked and crumbled |
Directions:
1. In a large stockpot, melt 2 tablespoons butter over medium heat.
2. Saute onions, mushrooms and celery in butter until tender.
3. Add chicken stock and potatoes; simmer for 10 minutes.
4. Add fish, and simmer another 10 minutes.
5. Season to taste with Old Bay seasoning, salt and pepper.
6. Mix together clam juice and flour until smooth; stir into soup.
7. Remove from heat, and stir in evaporated milk.
8. Serve topped with cooked and crumbled bacon or bacon bits.
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