Fish-Corn Chowder Printable Version of this Recipe

 

from Tami Gilliam, s/v Heart of Gold

This is a very yummy chowder and is a great way to use that fish that you caught...

 
  • 2 slices bacon, chopped into small pieces
  • 1 tsp. oil
  • 1 stalk celery
  • 1 leek or small onion thinly sliced
  • 4 cups chicken broth
  • 3-4 gold potatoes
  • 2 cups corn (4 ears fresh or frozen)
  • 1 1/2 pounds white flakey fish
  • 1 tsp thyme, fresh is best
  • 1 cup half & half (crema media is a good substitute in Central America)
  • 2 tsp. lemon juice
  • Chopped chives or scallions  to top
  • Salt & pepper to taste (about 1/2 tsp. recommended)
  • Cook bacon in large Dutch oven over medium heat until crispy.  Drain bacon on paper towels for use later, but leave a little bacon grease in the pan.  Add oil, celery, leek, salt and pepper and cook until veggies begin to soften. Add broth, potatoes and corn.  Bring to a gentle simmer.  Cook until potatoes are just tender and corn is cooked through (about 8 minutes).  Stir in fish and thyme and return to gentle simmer.  Cook until fish is cooked through (about 4 minutes) then remove from heat.

    Stir in half and half & lemon juice and the reserved bacon.  Garnish with chives.


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