FISH AND CORN CHOWDER

Fish and Corn Chowder image

Provided by riflmom

Categories Chowders

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 21

Previous Next

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)

Steps:

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.
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.
Add the broth, water, potatoes, and seasonings. Bring to a boil.
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).
In a bowl or jar, mix the flour and milk until smooth. Pour this and the evaporated milk into the chowder.
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.
Garnish with fresh parsley or dill. Pass Tabasco at the table.

Nutrition Facts : Calories 472.4, Fat 14.2, SaturatedFat 8, Cholesterol 81.8, Sodium 799.7, Carbohydrate 58.4, Fiber 6.6, Sugar 4.1, Protein 30.8