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Wednesday, June 1, 2011

RECIPE: Fish and Corn Chowder

This time of year in New England provides the freshest, most delicious fish. This easy fish and corn chowder recipe is a great meal for a rainy day. A nice variation from the New England Clam Chowder, this fish and corn recipe is a "keeper" (fishing reference pun intended).

2 lbs. white fish (I like trout or haddock, use tilapia if frozen) cut into chunks
1 medium white onion, diced
2 tbs. butter
1/2 lb. bacon
6 white potatoes, cubed
1 bag frozen corn
1 stalk celery, chopped
1 tsp. dried parsley
1/2 tsp. cayenne pepper
1 bay leaf
salt and pepper to taste
4 cups fish stock (use chicken stock if you prefer)
1 cup half and half
  • Cook bacon, celery, and onion in butter until bacon is crumbly and onion and celery are translucent
  • Drain fat, place bacon, onions, and celery into slow cooker
  • Add fish potatoes, corn, broth, and spices to slow cooker
  • Cook on LOW for 7-8 hours (until potatoes are tender)
  • Add half and half, stir until evenly blended
  • Cook on LOW for 30 minutes
  • ENJOY!

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