New England Fish Chowder
|Bacon slices||3 , diced|
|Onion||1 Large, chopped to make 1 cup|
|Potato||1 , pared and diced to make 1 cup|
|Water||1 Cup (16 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Frozen cod fillets/Haddock fillets||12 Ounce, cut up (1 Package)|
|Frozen mixed vegetables||10 Ounce (1 Package)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Light cream/Heavy cream||1⁄2 Cup (8 tbs)|
1. Heat a large saucepan, over medium high heat
2. Add bacon and sauté to render fat and until it is crisp.
3. Remove browned bacon with slotted spoon onto paper towel and keep aside for later use.
4. To the drippings, add onion and sauté until soft and transparent.
5. Stir in potato, water, seasoning and bay leaf.
6. Cover pan, reduce heat and simmer potatoes for 10 minutes.
7. To the simmering stock, add fish and vegetables. Cook 10 minutes or just until tender.
8. In the mean time, in a small saucepan, combine milk and cream and heat to scalding point.
9. Stir into the fish-potato broth and heat through.
10. Ladle the hot soup into soup bowls and serve
Pour remaining chowder into individual ½-pint freezer containers.
Add bacon to each and cover, label, date and freeze for up to 3 weeks maximum.
Re-heat frozen chowder on top of a double boiler, or over simmering water for about 15 minutes, or until piping-hot.