Smoked Fish Chowder
Serves: 4
Llewellyn Gorczany
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
52
Sourness
41
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
2 medium
Onion (chopped)680 g
Baking Potatoes (russet)1.5 cups
Chicken Broth1.5 cups
Water280 g
Corn (package frozen)2 tsps
Cornstarch1.5 cups
Half-And-Half2 tsps
Worcestershire SauceDirections:
1
In a heavy kettle ( at least 5 quarts) cook bacon over moderate heat, stirring, until crisp
2
Add onions and cook, stirring, until softened
3
Peel potatoes and cut into 3/4-inch cubes
4
Add potatoes, celery, broth, and water and simmer, covered, 10 minutes
5
Add lima beans and corn and simmer, covered, 5 minutes
6
In a small bowl dissolve cornstarch in half -and-half or milk and stir into simmering soup with Worcestershire sauce
7
Bring soup to a boil, stirring, and add fish
8
( 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
9
) Stir in parsley or dill
10
Soup may be made 2 days ahead (cool uncovered before chilling covered)
11
Reheat gently