Description
This recipe is a combination of other new england style fish chowder recipes that i have tried over the years. All my friends think it is just the best they have ever had.
Ingredients
- Fish Fillets
- Butter
- Celery
- Onions
- Carrot
- Potatoes
- Corn
- Chicken Stock
- Salt
- Black Pepper
- Hot Sauce
- Old Bay Seasoning
- Roux
- Half-and-half Cream
Instructions
- Melt butter in a large sauce pan
- Add onion and celery and cook until onion is tender and translucent
- Add potatoes, carrots, broth, hot sauce, old bay, salt and pepper
- Cover and simmer 10 to 15 minutes until vegetables are tender
- Cut fish fillets into bite size pieces and add, with corn, to pot
- Cook for 25 minutes
- Add half and half to pot and heat
- Add roux until desired thickness
- Stir carefully so not to mush fish
- I found a roux of 2 tbsp each of flour and butter was good for me
- Serve with crispy bread or crackers