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PHPRecipeBook 4.08

Recipe Name: Ann Sheehy's Fish Chowder Submitted by: Ryan
Source: Source Description: Penzey's One Magazine
Ethnicity: None Last Modified: 4/22/2006
Base: Seafood Comments:
Course: Soup reliably good fish stew 
Difficulty: Intermediate
Preparation Time: 30-60 Minutes
Number of Servings: 8

2 Pound(s) haddock, skinless
4 Cup(s) vegetable broth
2 Cup(s) water
1 bay leaves
4 potato
1 onion, white
2 Can(s) 4 oz shrimp, bay
2 Can(s) 10 oz clams, minced
2 Can(s) 4 oz crab, canned
1 Package(s) 10 oz frozen spinach
1 Package(s) 10 oz corn, frozen
1 Can(s) 12 oz evaporated milk
1 Teaspoon(s) salt
1/2 Teaspoon(s) pepper, black
1 Teaspoon(s) butter
Place haddock/salmon in large soup pot and cover with vegetable broth. Top off with water, as needed to cover. Add bay leaf. Bring to a boil then turn off heat and let sit on stove while you dice the potato and onion. Remove the cooked fish to a bowl with a slotted spoon. Break fish into bite sized chunks. To the bowl, add the shrimp, crab and clams with the juice. to the broth, add the potatoes, onions, spinach and corn. Simmer until the potatoes are al dente (5-10 minutes). Return the contents of the fish bowl to the broth. Place over medium-low heat. Add 1 can of evaporated milk. Add the second can if you want the broth to be extra creamy. Season with sea salt and white pepper to taste. Heat to hot but do not boil. Ladle into warm bowls. Add a pat of butter to each bowl. Serve with crackers, crusty rolls or pumpernickel bread. This makes a big pot, but it won't last long. Reheat but do not boil. Can be frozen.

We substituted peas for corn, halibut for haddock, and smoked sturgeon for clams. It was great. Julie isn't too fond of smoked sturgeon in anything, though. Next time, back to clams.

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