Fish Chowder PT60M https://img5.recipesrun.com/201907/2019/1031/3d/6/743147/300x200x90.jpg 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. 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

    4.8

    ( 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.
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    Fish Chowder
      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
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      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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