January 4, 2015

{Fish} Haddock Chowder

On the Menu Today~
{Fish} Haddock Chowder

A few days ago we had Baked Haddock for dinner.
I made a few extra pieces of haddock with fish chowder in mind.
This is a great recipe to use up left-over haddock,
cod or any other white fish you like.
Chase away the winter chill and
Make up a big batch of Fish Chowder~

{Fish} Haddock Chowder~

{Fish} Haddock Chowder

  • 2 tablespoons oil
  • 1/2 cup onion, chopped
  • 1/2 cup sliced leeks
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 2 tablespoons dried parsley flakes
  • 12 cups water
  • 2 cups chicken broth
  • 1 cup sliced carrots
  • 1 cup fresh or frozen corn kernels
  • 2 medium red potatoes, cubed
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon seafood seasoning, (Old Bay)
  • 1 teaspoon dill weed, dried
  • 2 tablespoons lemon juice
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 (12 oz) cans evaporated milk
  • 2 cups tri-colored conchiglie (shell) pasta
  • 2 1/2 cups cooked, flaked haddock or other white fish
  • Garnish: oyster crackers, sliced green onions, crisp bacon
Cooking Directions
  1. In a medium skillet, heat oil over medium heat. Saute' onion, leeks, celery, garlic, red bell pepper, and dried parsley until vegetables are tender, about 5 to 8 minutes. Set aside.
  2. In a large soup pot, bring water and chicken broth to a boil. Add onion mixture, carrots, corn, potatoes and bay leaves. Reduce heat to medium-low. Stir in salt, pepper, old bay seasoning, dill weed and lemon juice. Simmer for 45 minutes.
  3. Meanwhile, in a small saute' pan, melt butter over medium low heat, whisk in flour. Cook for 5 to 8 minutes, stirring constantly. Bring soup to a boil. Stir in evaporated milk, haddock and flour mixture. Reduce heat to simmer.
  4. Simmer soup 20 to 30 minutes or until thickened.
  5. Add tri-colored shell pasta, cook until pasta is tender.

Serve and garnish~

Soup, Chowder, Fish, Haddock

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