Fish Chowder
This simple and filling potato and white fish stew gets extra flavor from chives, lemon grass, and dill. Of course, the bacon and leeks don’t hurt either. This is the kind of home-cooked meal that sticks to your ribs and stays in your memory.
Ingredients
- 4 slices peppered bacon
- 1 ½ pound leeks
- 2 celery stalks, diced
- 1 package seafood blend fresh herbs (includes 1 tablespoon Chives, 1 tablespoon dill, 1 stalk lemon grass, about 4 inches long)
- 2 tablespoon butter
- ½ cup dry white wine
- 2 cups chicken broth
- 2 bay leaves
- 1 pound potato, peeled, diced
- ¼ cup flour
- 1 teaspoon seasoned salt
- ½ teaspoon pepper
- 2 ½ cups milk
- 1 pound white fish, sliced in 1 inch pieces
Instructions
- In 4 qt saucepan, cook 4 slices of bacon until crispy. Remove to paper towel to drain. Cool, crumble and reserve as garnish.
- Trim the bulk of the green and root ends of each leek.
- Cut leeks lengthwise, rinse, fan and soak in cold water to remove dirt, then slice thin crosswise.
- Set aside 2 tablespoons chopped dill for garnish.
- Add leeks, celery and chopped chives, dill and lemon grass to saucepan.
- Cook in bacon fat until leeks and celery are limp and very soft, about 10 minutes.
- Stir in wine, broth & bay leaves and bring to a boil.
- Add potatoes and continue to cook on low heat for 20 minutes until potatoes are fork tender.
- Whisk flour, salt, pepper & milk until smooth; stir into soup and add fish pieces.
- Turn heat to medium, stir well and cook for 8 minutes.
- Discard Bay Leaves before serving in bowls.
- Garnish with reserved dill and crumbled bacon.
Quick Notes
Pairs well with an Oregon Pinot Gris Recipe Source: Pamela Clark, Raleigh, NC; www.thethymesavor.com
Time: 40 minutes
Servings: 4
