Tuesday, October 26, 2010

Fish Chowder

After putting it off for a month, I will address the issue of the Fish Chowder.  Okay, it wasn’t chowder because the recipe used had no bacon or pork fat in it.  However, the results were much appreciated by the fifty people who ate it and, after avoiding recording the recipe for four weeks, I will attempt to recreate it.

Fish Chowder

About 3 pounds of potatoes, peeled and cut into 1/4 inch dices
I bundle celery, chopped finely
3 onions, chopped finely
2-3 cloves of garlic, finely minced
1 cup butter

Saute all of these vegetables in the butter until the onions and potatoes are clear.  This will take about ten minutes.  Add:

3 quarts chicken stock or water
Salt to taste(about 1 Tablespoon)
1/2 teaspoon Thyme
1 teaspoon ground black pepper
Cook until potatoes are soft, about ten minutes.  Add:

2 pounds whitefish (I used tilapia) cut into pieces about 1/2 inch square
Cook until fish is done, about 5 minutes.  Add

1 pint half and half
1 cup cold milk with 1/4 cup flour mixed in until lumps disappear.

Bring to a simmer and cook until the flour has thickened the soup.

Check seasonings. I also added two pinches of hot red pepper, it really brightened up the soup.

Some notes:
Use a big pot.  Stir often to prevent burning.  The fat from the butter, half and half or cream is really yummy, but can be reduced somewhat.  A cup or two of fresh or frozen corn can be added if you like that.  Serve this to a crowd and they will consume it rapidly.  Alterations to the amounts can be made, this is not a precise recipe and can be tailored for your family’s tastes.  The flour can be omitted if you want a thinner soup, it is good both ways.