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Bodega Bay Fish Chowder
Serves 8 |
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Ingredients:
| 2 Tbsp. butter |
| 2 cups onion, chopped |
| 4 fresh mushrooms, sliced |
| 1 stalk celery, chopped |
| 4 cups chicken stock |
| 4 cups diced potatoes |
| 2 lbs. cod, diced into 1/2" cubes |
| 1/8 tsp. Old Bay Seasoning, more to taste |
| to taste salt |
| to taste black pepper, ground |
| 1 cup clam juice |
| 1/2 cup all-purpose flour |
| 2 cans evaporated milk, 12 fl. oz. |
Directions:
- In a large stockpot, melt the butter over medium heat.
- Saute the onions, mushrooms and celery in the butter until tender.
- Add the chicken stock and potatoes and simmer for 10 minutes.
- Add the fish and simmer another 10 minutes. Season to taste with the Old Bay Seasoning, salt and pepper.
- Mix together the clam juice and flour until smooth and stir into the soup.
- Remove the pan from the heat, stir in the evaporated milk and serve.
| Course: | Dinner |
Crisp on the outside, gooey on the inside.
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