Fish And Corn Chowder

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 1 lb fish fillet
• 16 ounces frozen corn
• 3 tablespoons butter, divided
• 1 1/2 cups onions, diced
• 3/4 cup celery, diced (1 or 2 stalks, with top)
• 2 garlic cloves, minced
• 1/2 cup red bell pepper, diced
• 1/2 cup green bell pepper, diced
• 12 ounces chicken broth
• 1 1/2 cups water
• 4 potatoes, peeled and diced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 bay leaf (2 if small)
• 1 teaspoon dried thyme
• 2 teaspoons old bay seasoning
• 3 tablespoons flour
• 1 1/2 cups milk
• 12 ounces evaporated milk
• 2 teaspoons fresh parsley, chopped (garnish)
• 1 teaspoon fresh dill, chopped (garnish)

Recipe

• 1 rinse the fish and cut into bite-sized chunks. remove the corn from the freezer to take some of the chill off while preparing the basic chowder. set both aside.
• 2 melt 1 t butter in a large stock pot. saute the onion, celery and garlic until almost translucent. add the bell peppers and continue to saute until all are soft.
• 3 add the broth, water, potatoes, and seasonings. bring to a boil.
• 4 reduce heat, cover and simmer until the potatoes are tender, about 25 minutes. (if desired, mash some of the potato to additionally thicken the chowder).
• 5 in a bowl or jar, mix the flour and milk until smooth. pour this and the evaporated milk into the chowder.
• 6 add the fish, corn, and remaining 2 t butter. bring to a boil, reduce heat and cook, stirring gently, another 5 to 10 minutes until fish is cooked through and chowder is thickened slightly. remove bay leaf before serving.
• 7 garnish with fresh parsley or dill. pass tabasco at the table.