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Title: Smoked Fish Chowder Categories: Cooking liv, Import Yield: 1 Servings 3 sl Bacon, chopped 2 md Onions, chopped 1 1/2 lb Russet (baking) potatoes 2 Celery ribs, chopped 1 1/2 c Chicken broth 1 1/2 c Water 1 pk Frozen baby lima beans, (10 -ounce) 1 pk Frozen corn, (10 ounce) 2 ts Cornstarch 1 1/2 c Half-and-half or milk 1 ts Worcestershire sauce, (1 to -2) 1 lb Finnan haddie (smoked -haddock), cut into 1-inch -pieces, or 2 smoked trout, -skinned, boned, and flaked -into 1-inch pieces, or -fresh fillets of cod, -haddock, halibut or snapper 3 tb Minced fresh parsley leaves -or fresh dill 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. 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. Yield: 12 cups NOTES : (Courtesy of Gourmet Magazine) Recipe by: Cooking Live Show #CL8834 Posted to MC-Recipe Digest V1 #512 by Angele Freeman |