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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This recipe is a combination of other New England style fish chowder recipes that I have tried over the years. All my friends think it is just the best they have ever had. Ingredients:
2 lbs fish fillets, cod, tilapia |
4 tablespoons butter |
1 cup celery, diced |
2 medium onions, sliced and halved |
1 cup carrot, sliced |
2 cups potatoes, diced |
1 cup corn |
4 cups chicken stock |
1/2 teaspoon salt |
2 teaspoons black pepper |
1 teaspoon hot sauce |
2 teaspoons old bay seasoning |
roux |
2 cups half-and-half cream |
Directions:
1. Melt butter in a large sauce pan. Add onion and celery and cook until onion is tender and translucent.
2. Add potatoes, carrots, broth, hot sauce, Old Bay, salt and pepper.
3. Cover and simmer 10 to 15 minutes until vegetables are tender.
4. Cut fish fillets into bite size pieces and add, with corn, to pot. Cook for 25 minutes.
5. Add half and half to pot and heat. Add roux until desired thickness. Stir carefully so not to mush fish. I found a roux of 2 tbsp each of flour and butter was good for me.
6. Serve with crispy bread or crackers.
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