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Fish Chowder Recipe

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Fish Chowder
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Ingredients

  • 2 T oil
  • 1/2 cup chopped onion
  • 1/2 cup sliced leeks
  • 2 stalks celery chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 2 T dried parsley flakes
  • 12 cups water
  • 2 cups chicken broth
  • 1 cup sliced carrots
  • 1 cup fresh or frozen corn
  • 2 medium red potatoes, cubed
  • 2 bay leaves
  • 1/2 t salt
  • 1/4 t pepper
  • 1 t old bay seasoning
  • 1 t dill weed
  • 2 T lemon juice
  • 1/4 cup butter
  • 1/4 cup flour
  • 2-12 oz cans evaporated milk
  • 2 cups tri-colored conchiglie (shell) pasta
  • 2 1/2 cups cooked, flaked haddock
  • Garnish:
  • Oyster crackers
  • Sliced green onions
  • Cooked crispy bacon
  • In a medium saute' pan, heat oil over medium heat
  • Saute' onion, leeks, celery, garlic, red bell pepper, and dried parsley
  • Until vegetables are tender, about 5-8 minutes
  • Set aside
  • In a large soup pot, bring water and chicken broth to a boil
  • Add onion mixture, carrots, corn, potatoes and bay leaves
  • Reduce heat to medium-low
  • Stir in salt, pepper, old bay seasoning, dill weed and lemon juice
  • Simmer for 45 minutes
  • Meanwhile, in a small saute' pan
  • Melt butter over medium low heat
  • Whisk in flour

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