Smoked Fish Chowder

Name: Smoked Fish Chowder
Ingredients: 3 slices bacon, chopped; 2 medium onions, chopped; 1 1/2 pounds russet (baking) potatoes; 2 celery ribs, chopped; 1 1/2 cups chicken broth; 1 1/2 cups water; 10 ounce package frozen baby lima beans; 10 ounce package frozen corn; 2 teaspoons cornstarch; 1 1/2 cups half-and-half or milk; 1 to 2 teaspoons Worcestershire sauce; 1 pound finnan haddie (smoked haddock), cut into 1-inch pieces, or 2 smoked trout, skinned, boned, and flaked into 1-inch pieces, or fresh fillets of cod, haddock, halibut or snapper; 3 tablespoons minced fresh parsley leaves or fresh dill

13 ingredients

11 steps

Ingredients

3 slices bacon, chopped
2 medium onions, chopped
1 1/2 pounds russet (baking) potatoes
2 celery ribs, chopped
1 1/2 cups chicken broth
1 1/2 cups water
10 ounce package frozen baby lima beans
10 ounce package frozen corn
2 teaspoons cornstarch
1 1/2 cups half-and-half or milk
1 to 2 teaspoons Worcestershire sauce
1 pound finnan haddie (smoked haddock), cut into 1-inch pieces, or 2 smoked trout, skinned, boned, and flaked into 1-inch pieces, or fresh fillets of cod, haddock, halibut or snapper
3 tablespoons minced fresh parsley leaves or fresh dill

Directions

1

In a heavy kettle ( at least 5 quarts) cook bacon over moderate heat, stirring, until crisp.
2

Add onions and cook, stirring, until softened.
3

Peel potatoes and cut into 3/4-inch cubes.
4

Add potatoes, celery, broth, and water and simmer, covered, 10 minutes.
5

Add lima beans and corn and simmer, covered, 5 minutes.
6

In a small bowl dissolve cornstarch in half -and-half or milk and stir into simmering soup with Worcestershire sauce.
7

Bring soup to a boil, stirring, and add fish.
8

( If using smoked trout, no further cooking is necessary; if using finnan haddie or fresh fish, simmer, covered, 5 minutes, or until it just flakes.)
9

Stir in parsley or dill.
10

Soup may be made 2 days ahead (cool uncovered before chilling covered).
11

Reheat gently.