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After-A-Cold-Day Chowder
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Served with bread, this chowder is a fine lunch or evening dinner. You might also try a helping over southern-style biscuits. |
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1 c. red "new" potatoes, 1/2-inch dice (skin on)
1 1/2 qts. fish stock, hot (or bouillon cubes and hot water)
2 strips bacon, diced
1 small onion, diced
3 ribs celery, diced
3 oz. butter
4 oz. flour
2 c. heavy cream (or half-and-half)
1 c. clams in juice, chopped (optional)
1 c. cocktail shrimp (optional)
1/2 c. frozen corn
1/2 c. fresh tomatoes, seeded and chopped
1 lb. fish fillets, chunked
2 tbsp. parsley, chopped
1 tsp. thyme, chopped
salt and black pepper to taste
(Yield: 3 quarts) |
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• Cover potatoes with fish stock and simmer until done. Remove the potatoes and hold for later use.
• In a separate pot, cook the bacon until partially rendered. Add butter, onion, and celery and sauté until onions are translucent.
• Add flour and combine with a wire whisk to make a roux. Cook for 5 to 6 minutes, stirring constantly. Then gradually add the hot fish stock, stirring until thickened and smooth.
• Add cream (or half-and-half) and chopped clams in juice and simmer about 10 minutes.
• Add potatoes, cocktail shrimp, corn, and tomatoes, and stir in gently with a wooden spoon.
• Add fish chunks and the remaining herbs, and simmer until done (about 4 minutes). Season with salt and pepper.
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*Michael J. Smith is an executive chef with CPC FOODSERVICE, Belvidere, Illinois. Tom Kavanaugh is the chef at Kavanaugh's Resort, Brainerd, Minnesota.
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