Cod Chowder

[Leif]

I had posted this not too long ago on the old board but posted again because it really works well with Striped Bass. I like to make it in the Fall but there are some days in April that a big bowl of chowder hits the spot.

For the stock cover ingredients below with salted water (1-2 tablespoons of sea salt) IN 6-8 qt stock pot

Should make about 3qts of stock.

1 5-6lb cod rack and head.(no guts)
1 bag of soup greens (food town veg section)parsnips,celery carrot,dill parsely ect

1 Medium Yellow Onion

Cover with salted water boil(simmer) for 2 1/2 hours
when done strain off over cheese cloth in another pot.
Discard remains.


MAKE THE CHOWDER

6 strips of bacon (cut in 1/2 in peices)
2 lb-1 1/2 cod filets cut in 1/2 in-1 in chunks
1 cup of white wine (any)
1 cup of heavy cream (MIX THE SOUR CREAM WITH THE CREAM)
1 pint of sour cream (this is the trick)
6 youkon gold potatoes 1/2 in chunks)
1 lg yellow onion (Diced not too small)
6 stalks of celery (1/2 peices)

In a large sauce pan or 8qt stock pot cook the bacon when crispy remove from pan put on paper towels. set aside.

Leave 2-3 tablespoons of bacon fat in the pan or pot.

Cook the onions till translucent don't brown too much. (5minutes)

When onions are done add the cream wine sour cream potatoes and celery and fish stock.

Bring to a boil and simmer (15-20 minutes)

Add Cod chunks..Bring to a boil and shut off. You are done.

Serve with Bacon on top and chopped parsely. Salt Pepper. ENJOY!!

You can sub low fat sour cream and Milk, turkey bacon ect if you can't eat the fatty ingredients. I only have it once or twice a year so here's how I like it.

You can also use clam broth or chicken broth if you don't want to bother with the stock.

Also you can throw in a small bag of frozen corn if you like and sometimes I use carrots

YOU CAN ALSO MAKE THIS WITH BASS... REALLY TASTY


Leif