Scarfies Smoked Fish Chowder Recipes

SMOKED FISH CHOWDER

Smoked Fish Chowder image

Although we feature smoked fish in this chowder, the recipe works equally well with fresh fillets of such white fish as cod, haddock, halibut, or snapper.

Categories Soup/Stew Milk/Cream Fish Herb Onion Potato Bacon Corn Lima Bean Winter Gourmet

Yield Makes about 12 cups

Number Of Ingredients 13

Ingredients

3 slices bacon, chopped
2 medium onions, chopped
1 1/2 pounds russet (baking) potatoes
2 celery ribs, chopped
1 1/2 cups chicken broth
1 1/2 cups water
a 10-ounce package frozen baby lima beans
a 10-ounce package frozen corn
2 teaspoons cornstarch
1 1/2 cups half-and-half or milk
1 to 2 teaspoons Worcestershire sauce
1 pound finnan haddie (smoked haddock), cut into 1-inch pieces, or 2 smoked trout, skinned, boned, and flaked into 1-inch pieces
3 tablespoons minced fresh parsley leaves or fresh dill

Steps:

In a heavy kettle (at least 5 quarts) cook bacon over moderate heat, stirring, until crisp. Add onions and cook, stirring, until softened. Peel potatoes and cut into 3/4-inch cubes. Add potatoes, celery, broth, and water and simmer, covered, 10 minutes. Add lima beans and corn and simmer, covered, 5 minutes.
In a small bowl dissolve cornstarch in half-and-half or milk and stir into simmering soup with Worcestershire sauce. Bring soup to a boil, stirring, and add fish. (If using smoked trout, no further cooking is necessary; if using finnan haddie or fresh fish, simmer, covered, 5 minutes, or until it just flakes.) Stir in parsley or dill. Soup may be made 2 days ahead (cool uncovered before chilling covered.) Reheat gently.

SCARFIES SMOKED FISH CHOWDER

Scarfies Smoked Fish Chowder image

Make and share this Scarfies Smoked Fish Chowder recipe from Food.com.

Provided by scarfie

Categories Chowders

Time 25m

Yield 1 POTFUL, 6 serving(s)

Number Of Ingredients 14

Ingredients

2 cups diced raw potatoes
3/4 cup finely chopped onion
1/2 cup diced celery
2 teaspoons salt
3 cups water
225 g smoked fish fillet, flaked
4 tablespoons butter
4 tablespoons flour
1/4 teaspoon pepper
1/2 teaspoon mustard
1 1/2 teaspoons Worcestershire sauce
2 cups milk
1 1/2 cups grated cheese
1 cup canned tomatoes or 1 cup cooked tomatoes

Steps:

Place potatoes, onions, celery, 1/2 salt and all the boiling water in a deep saucepan.
Add the flaked fish and simmer with lid on for 10 minutes.
While this cooks, melt butter in small saucepan. Add flour and remaining salt, pepper, mustard, Worcestershire sauce and milk.
Cook, stirring, until thick; add cheese.
Stir until melted.
Add sauce to fish and veggie mixture; stir until smooth and then add tomatoes.
Season if necessary and serve with fresh bread rolls.

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