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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Although we feature smoked fish in this chowder, the recipe works equally well with fresh fillets of such white fish as cod, haddock, halibut, or snapper. Ingredients:
3 slices bacon, chopped |
2 medium onions, chopped |
1 1/2 pounds russet (baking) potatoes |
2 celery ribs, chopped |
1 1/2 cups chicken broth |
1 1/2 cups water |
a 10-ounce package frozen baby lima beans |
a 10-ounce package frozen corn |
2 teaspoons cornstarch |
1 1/2 cups half-and-half or milk |
1 to 2 teaspoons worcestershire sauce |
1 pound finnan haddie (smoked haddock), cut into 1-inch pieces, or 2 smoked trout, skinned, boned, and flaked into 1-inch pieces |
3 tablespoons minced fresh parsley leaves or fresh dill |
Directions:
1. 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.
2. 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.
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