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The Fly-by Chef's Favorite Recipes

FISH CHOWDER

 

Serves 6 to 8 hungry landlubbers.

 

(2)      cups water 

(2)     cups milk (for lower calories, substitute fat-free milk)

(1)     cup half & half

(1 ¼ - 1 ½ lbs)     cod fillets

(3)      large potatoes, diced ½ - ¾ inch cubes

(3)      large celery stalks, diced

(1)     medium onion, chopped

(1)      14-15 oz. can cream corn

(4)      slices bacon

(4)      tsp. chicken bullion granules

(1/4)   cup corn starch (or flour)

(1)     tbsp olive oil

(1)     tbsp butter

(1/2)     tsp salt (or season to taste)

(1/2)     tsp black pepper (or season to taste)

(1/2)     tsp rubbed thyme

(1)      tsp basil

(2)      bay leaves

(1)     tsp Old Bay seasoning (if not available, substitute a dash of celery salt and paprika)

(1)      tbsp dried parsley

 

 

Directions:

 

If frozen, place cod fillets in pan of cold water to thaw.  Don’t thaw to “mushy”—semi-frozen cod fillets are more easily sliced.

Pre-fry bacon slices in fry pan until crisp.  Set aside to cool, then crumble into bits.  [I like to fry up a large skillet of bacon in advance, then freeze…makes for a handy bacon and eggs breakfast in a jiffy!]

 

Add diced potatoes, 2 cups of water and spices to 4-quart cooking pan.  Bring to boil.

 

Add celery and onion to potatoes.  Bring back to a boil, cover, reduce heat and simmer for 15 minutes (or until potatoes are semi-firm, but can be penetrated with a fork).

 

Dissolve corn starch in 2 cups of cold milk and olive oil in small saucepan, stirring with whisk continuously until fully blended, removing all lumps.  Heat gently while stirring, but do not overcook!  Set aside.

 

Dice semi-thawed cod into 1-inch cubes.  Set aside.

 

Add corn starch/milk mixture, chicken bullion granules, creamed corn, bacon bits and butter to cooking pot, stirring consistently until liquid returns to a simmer.

 

Add cod cubes and cup of half & half.  Bring to boil, then reduce heat to a simmer.  Continue cooking, uncovered, for 15 minutes, or until cod cubes are thoroughly white throughout, and can be easily flaked with a fork.

 

Chowder will be even better, next day!