Fish chowder with herbed oyster crackers

1 servings

Ingredients

Quantity Ingredient
4 slices Bacon; chopped
1 small Onion; chopped fine
1 Carrot; chopped fine
1 Celery rib; chopped fine
1 tablespoon Unsalted butter
2 teaspoons Allpurpose flour
½ teaspoon Paprika
8 ounces Bottled clam juice
1 cup Water
½ cup Heavy cream
1 Russet; (baking) potato
; (about 1/2 pound)
¾ pounds Firm white fish fillet such as halibut or; skin discarded,
; cod, flesh cut into
; 1inch pieces
2 tablespoons Minced fresh parsley leaves

Directions

To make the fish chowder:

In a heavy saucepan cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain. Pour off fat and in pan cook onion, carrot, and celery in butter over moderately low heat, stirring occasionally, until softened.

Sprinkle flour over mixture and cook, stirring, 3 minutes. Stir in paprika and cook, stirring, 30 seconds. Add clam juice, water, and cream and bring to a boil, stirring occasionally.

While mixture is coming to a boil, peel potato and cut into 1/4inch dice.

Add potato to mixture and simmer chowder, uncovered, 12 minutes. Stir in fish and simmer until just cooked through, about 5 minutes. Stir in parsley, bacon, and salt and pepper.

Serve chowder with herbed oyster crackers.

Yield: 2 servings

Converted by MC_Buster.

Recipe by: COOKING LIVE SHOW #CL9227 Converted by MM_Buster v2.0l.

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