Ingredients 1 pound fish such as cod Salt and pepper 1 carrot, sliced 1 stalk celery, sliced 1 bay leaf Water 1 onion, diced 2 tablespoons butter Milk
Instructions Place fish in pot with water to cover. Add carrots, celery, salt and pepper, and bay leaf. Bring to a boil and reduce to a simmer. Saute onion in butter and add to soup pot. Cook for an hour. Strain. Remove bay leaf. Set aside some of the fish and put rest of fish and vegetables in blender and puree. Return to pot. Add reserved fish, broken into pieces. Add sufficient milk (about 1 cup) to get desired consistency.
Notes I usually serve this over cooked vermicelli. You can add 2 potatoes, diced and cooked, after you puree the mixture. You can also omit the puree process and leave the ingredients whole. The reason for sauteing the onion is that it is supposed to give the chowder the taste of salt pork. In this picture, I made some changes and fried up some bacon to brown the onions in and used salmon. The recipe is flexible.
Source Dorothy Sherman
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