Fish Chowder Best Family Recipes

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Fish Chowder

"The fishermen of Bodega Bay, California shared this favored, short and easy recipe with my sister in the course of a Fish Festival. It is one of the great chowders I've had, and my youngsters love it too! We pinnacle with bacon bits and some shakes of warm sauce for a bit spice. Enjoy!"

Ingredients :

2 tablespoons butter
2 cups chopped onion
4 sparkling mushrooms, sliced
1 stalk celery, chopped
4 cups hen inventory
4 cups diced potatoes
2 kilos cod, diced into half of inch cubes
1 cup clam juice
half cup all-purpose flour
1/eight teaspoon Old Bay Seasoning TM, or to flavor
salt to flavor
ground black pepper to flavor
2 (12 fluid ounce) cans evaporated milk
cooked crumbled bacon (elective)

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H

In a large stockpot, melt 2 tablespoons butter over medium warmth. Saute onions, mushrooms and celery in butter until soft.
Add chook inventory and potatoes; simmer for 10 minutes.
Add fish, and simmer every other 10 minutes.
Mix collectively clam juice and flour until clean; stir into soup and simmer for 1 minute greater. Season to flavor with Old Bay seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if favored.

Notes :

Use your favored seafood seasoning. I use Chef Paul Prudhomme's emblem.
Try using a Reynolds® gradual cooker liner on your gradual cooker for less complicated cleanup.

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