Fish Chowder PT60M https://img5.recipesrun.com/201907/2019/1031/3d/6/743147/300x200x50.jpg 8 servings Ingredients: cooked crumbled bacon (optional) 2 cans evaporated milk ground black pepper salt 1/4 tsp. optional seasoning 1/2 cup all-purpose flour 1 cup clam juice 2 pounds cod, diced into 1/2 inch cubes 4 cups diced potatoes 4 cups chicken stock 1 stalk celery, chopped 4 fresh mushrooms, sliced 2 cups chopped onion 2 tbsp. butter
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Fish Chowder

By Tracy

8 Person
60 Minutes
0 Calories
Most modern fish chowders are so rich with cream that you can hardly taste the fish. We wanted a chowder with a delicate, clean-tasting broth. We started by gently poaching flaky cod in water flavored with chicken stock, onions, and herbs, which created a quick fish stock. To this stock we introduced to milk, as opposed to other rich dairy additives like evaporated milk and clam juice, to keep the chowder light and fresh-tasting.

Ingredients

  • cooked crumbled bacon (optional)

  • 2 cans evaporated milk

  • ground black pepper

  • salt

  • 1/4 tsp. optional seasoning

  • 1/2 cup all-purpose flour

  • 1 cup clam juice

  • 2 pounds cod, diced into 1/2 inch cubes

  • 4 cups diced potatoes

  • 4 cups chicken stock

  • 1 stalk celery, chopped

  • 4 fresh mushrooms, sliced

  • 2 cups chopped onion

  • 2 tbsp. butter

Method

  • 01
    In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
  • 02
    Add chicken stock and potatoes; simmer for 10 minutes.
  • 03
    Add fish, and simmer another 10 minutes.
  • 04
    Mix together clam juice and flour until smooth; stir into soup and simmer for 1 minute more. Season to taste with seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if desired.

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    Fish Chowder

    4.3

    ( By Tracy )

    Most modern fish chowders are so rich with cream that you can hardly taste the fish. We wanted a chowder with a delicate, clean-tasting broth. We started by gently poaching flaky cod in water flavored with chicken stock, onions, and herbs, which created a quick fish stock. To this stock we introduced to milk, as opposed to other rich dairy additives like evaporated milk and clam juice, to keep the chowder light and fresh-tasting.
    01 Information
    • Grade easy
    • Serving 8 servings
    • Prep Time 30 Mins
    • Cook Time 30 Mins
    • Total Time 60 Mins
    02 Ingredients
    cooked crumbled bacon (optional)
    2 cans evaporated milk
    ground black pepper
    salt
    1/4 tsp. optional seasoning
    1/2 cup all-purpose flour
    1 cup clam juice
    2 pounds cod, diced into 1/2 inch cubes
    4 cups diced potatoes
    4 cups chicken stock
    1 stalk celery, chopped
    4 fresh mushrooms, sliced
    2 cups chopped onion
    2 tbsp. butter
    03 Method
    Step 1
    In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
    Step 2
    Add chicken stock and potatoes; simmer for 10 minutes.
    Step 3
    Add fish, and simmer another 10 minutes.
    Step 4
    Mix together clam juice and flour until smooth; stir into soup and simmer for 1 minute more. Season to taste with seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if desired.
    04 Author
    Tracy Tracy
    88 Recipes

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