Smoked Fish Chowder

Recipe Ingredients

3		Bacon - chopped
2		Onions - chopped (medium)
1 1/2 lbs	681g / 24oz	Russet (baking) potatoes
2		Celery ribs - chopped
1 1/2 cups	355ml	Chicken broth
1 1/2 cups	355ml	Water
1		Frozen baby lima beans - (10 oz)
1		Frozen corn - (10 oz)
2 teaspoons	10ml	Cornstarch
1 1/2 cups	355ml	Half-and-half or milk
1 teaspoon	5ml	Worcestershire sauce - (to 2 tspns)
1 lb	454g / 16oz	Finnan haddie (smoked haddock) - cut 1" pieces
		(or 2 smoked trout, skinned, boned, and
		Flaked into 1" pieces, or fresh fillets
		Of cod, haddock, halibut or snapper)
3 tablespoons	45ml	Minced fresh parsley leaves or fresh dill

Recipe Instructions

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.

This recipe yields 12 cups.

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of Gourmet Magazine - From the TV FOOD NETWORK - (Show # CL-8834 broadcast 03-05-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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