Rockfish And Corn Chowder

Recipe Ingredients

4 tablespoons	60ml	Butter - room temperature
2 tablespoons	30ml	Chopped onion
1/2		Red bell pepper - diced
1/2		Green bell pepper - diced
1		Carrot - chopped fine
2		Celery stalks - chopped
2		Potatoes - diced (medium)
2 cups	474ml	Fish stock or clam juice
1		Milk
2 cups	125g / 4.4oz	Corn kernels - fresh or frozen
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Flour
1 lb	454g / 16oz	Rockfish or striped bass - skinned, and
		Cut into 1/2" pieces, or 1 pint
		Of shucked oysters
		Chopped parsley - for garnish

Recipe Instructions

In a large pot over medium heat, melt 2 tablespoons of the butter. Add the onion, bell peppers, carrot and celery and cook until softened, about 5 minutes.

Add the potatoes and stock or clam juice and cook until tender, about 15 minutes. Drain the vegetables; discard the cooking liquid.

Add the milk, corn and salt and pepper to taste to the vegetables and bring the chowder to a boil.

In a small bowl, cream together the flour and the remaining 2 tablespoons butter. Gradually stir the mixture into the boiling chowder. Cook, stirring constantly, for about 3 minutes.

Add the fish (or oysters) to the soup and cook just until the fish is cooked through, about 10 minutes.

Sprinkle the chowder with parsley and serve immediately.

This recipe yields 6 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

Rating

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4 (2 votes)

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