Post by Mitra on Dec 23, 2008 15:14:58 GMT -5
The day before the Nor'easter, Janet mentioned that she was making clam chowder. That sounded so good to me but we'd already done our "hunkering down" shopping so I wondered what I could make with what I had at home already that would satisfy the desire for clam chowder. We had one pound (2 fillets) of Haddock, a sweet mild fish. I decided I should make fish chowder but I'd never done it before. I called Joann. About an hour and a half later, we were enjoying the easiest soup I've ever made and so delicious. The kids said, "We need to have this again soon". Okay 
!
Ingredients
1/2 gallon of milk
1 lb of fish
3 TBS butter
sea salt - to taste - I used 1/2 Tablespoon
pepper - to taste - I used 1 Tablespoon
2 cloves of garlic - minced
1 med onion - chopped
4 stalks of celery - chopped
4 potatoes - cubed/diced
2 cups of sweet corn (frozen or from a can)
optional - Fennel bulb - 1/2 cup chopped
Pour half a gallon of cold milk into your soup pot and heat on medium. Gently drop in the fish fillets and let them poach in the milk. Add salt and pepper. Per Joann, you can stop right here and call it done! What?!
I tried it at this point and she was right, it was a delicious light creamy fish broth and I could have just served it like that. But we wanted it to be heartier, the main course, so we did a few additional steps.
Saute the potatoes in the butter for about 10 minutes, stirring every minute or so. Add the onions, garlic, celery, and fennel to the potatoes and continue to cook for another 5-6 minutes. Add the potato mixture to the fish broth. Add the corn to the broth. Simmer for 30 minutes to an hour (as long as you can stand it).
Serve with warm crusty bread. YUM!
!Ingredients
1/2 gallon of milk
1 lb of fish
3 TBS butter
sea salt - to taste - I used 1/2 Tablespoon
pepper - to taste - I used 1 Tablespoon
2 cloves of garlic - minced
1 med onion - chopped
4 stalks of celery - chopped
4 potatoes - cubed/diced
2 cups of sweet corn (frozen or from a can)
optional - Fennel bulb - 1/2 cup chopped
Pour half a gallon of cold milk into your soup pot and heat on medium. Gently drop in the fish fillets and let them poach in the milk. Add salt and pepper. Per Joann, you can stop right here and call it done! What?!
I tried it at this point and she was right, it was a delicious light creamy fish broth and I could have just served it like that. But we wanted it to be heartier, the main course, so we did a few additional steps.Saute the potatoes in the butter for about 10 minutes, stirring every minute or so. Add the onions, garlic, celery, and fennel to the potatoes and continue to cook for another 5-6 minutes. Add the potato mixture to the fish broth. Add the corn to the broth. Simmer for 30 minutes to an hour (as long as you can stand it).
Serve with warm crusty bread. YUM!
