I want to write this recipe down before I forget how I made this absolutely delicious fish chowder. This is not as thick as normal New England-style chowder, but every bit as good. Serves 4.
EASY FISH CHOWDER (or CHOWDAH if you're from New England)
2 thick pieces of cod fillet (haddock would also work) - about 1 pound
1/2 cup diced white onion
1/2 cup diced celery
2 slices bacon, diced
1 cup water
1 can cream of potato soup
1 can creamed corn
1 1/2 cups Half and Half
Salt, Black pepper
2 tbsp butter
1/4 tsp dried dill
1/4 tsp celery salt
In large saucepan (2.5 to 3 quart) on medium high heat, put in diced bacon and cook until brown and crunchy. Remove bacon from pan with slotted spoon, leaving bacon grease in pan, and saving bacon bits on paper towel for garnishing chowder later.
Add diced onion and celery to the bacon grease, and cook on medium heat until onion is translucent.
Add one cup of water to pan, then add cream of potato soup and 3/4 can of creamed corn. Lower heat to medium low and stir gently until soup is no longer lumpy and broth of chowder is smooth.
Add 1 1/2 cup of half and half, plus salt and pepper to taste (we like heavy on the black pepper), plus dill and celery salt. Let simmer very low for 10 to 15 minutes.
Cut fish into 1 inch pieces, add to soup. Turn heat up slightly -- make sure it doesn't boil! -- and let soup and fish simmer for 10 to 15 minutes. (Make your biscuits now.)
Add 2 tbsp butter and stir chowder gently until butter melts.
Serve in soup bowls, garnish with bacon bits. I served these with biscuits. Divine comfort food on a cold Sunday night!