Chunky Fish Chowder

Name: Chunky Fish Chowder
Ingredients: 3 bacon strips, diced; 1 large onion, chopped; 1 garlic clove, minced; 1 can (14-1/2 ounces) stewed tomatoes; 4 cups water; 3/4 teaspoon ground cumin; 1/2 teaspoon salt; 1/4 teaspoon ground turmeric; Dash pepper; 2 medium potatoes, peeled and diced; 1 pound cod, cut into 3/4-inch pieces; 1 package (10 ounces) frozen whole kernel corn, thawed; 1 tablespoon cider vinegar; 1/2 cup butter, softened; 2 tablespoons chopped fresh parsley; 2 tablespoons lemon juice; 2 garlic cloves, minced; Fish-shaped crackers, optional

18 ingredients

4 steps

Ingredients

3 bacon strips, diced
1 large onion, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) stewed tomatoes
4 cups water
3/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground turmeric
Dash pepper
2 medium potatoes, peeled and diced
1 pound cod, cut into 3/4-inch pieces
1 package (10 ounces) frozen whole kernel corn, thawed
1 tablespoon cider vinegar
1/2 cup butter, softened
2 tablespoons chopped fresh parsley
2 tablespoons lemon juice
2 garlic cloves, minced
Fish-shaped crackers, optional

Directions

1

In a large saucepan, cook bacon until crisp. Remove with a slotted spoon and set aside.
2

In the same pan, saute onion and garlic in drippings until tender. Stir in the tomatoes, water, cumin, salt, turmeric and pepper; bring to a boil. add potatoes; simmer for 15 minutes or until tender.
3

Add the fish, corn and vinegar; cook for 10 minutes or until fish is flakes easily with a fork. Stir in bacon.
4

For garlic butter, beat the butter, parsley, lemon juice and garlic in a small bowl until fluffy. Top each serving of soup with a dollop of garlic butter; garnish with crackers if desired.