Fish Chowder
- Preparing Time: 1 hour
- Total Time: 1 hour
- Served Person: 12
- 1 cup water
- 1 cup heavy cream
- 1 cup all purpose flour
- 1 stick butter
- 1 tablespoon balsamic vinegar
- 1 whole bay leaf
- 4 cups milk
- 8 slices bacon
- 1 1/2 teaspoons paprika
- 1 can whole kernel corn drained
- 2 stalks celery chopped fine
- 1 whole onion chopped
- 2 whole carrots large dice
- 1 tablespoon thyme chopped fine
- 1 pound red potatoes 1 inch cubes, skins on
- 2 cups fish stock
- 4 tablespoons fresh parsley chopped fine
- 1 1/2 pounds fish fillets 1 inch cubes
- Carbohydrate 26.9151379460979 g
- Cholesterol 87.2559681694908 mg
- Fat 25.4414261631181 g
- Fiber 2.71727089257047 g
- Protein 19.7594110200301 g
- Saturated Fat 11.5975765765821 g
- Serving Size 1 1 Serving (353g)
- Sodium 447.266234545619 mg
- Sugar 24.1978670535274 g
- Trans Fat 2.36994270028612 g
- Calories 413 calories
In large stock pot, cook bacon over moderate heat until crisp. Remove the bacon from the pan, pat dry, and cut into small pieces. Drain the bacon grease from the stock pot and melt the butter in the same pot. Stir in the onion, carrots, celery, thyme, and bay leaf. Saute the vegetables until the onions are translucent. Add the vinegar. Slowly stir in the flour and cook 3 to 5 minutes. Stir in the paprika and cook 30 additional seconds. Pour in the fish stock, milk, cream, and water, stirring until the flour dissolves. Bring the mixture to a boil. Reduce heat and simmer for roughly 12 minutes, until the potatoes are tender. Add the corn, parsley, and fish chunks, and simmer until the fish is cooked through, which will take roughly 5 minutes. Stir in the bacon and salt and pepper to taste (I like a lot of black pepper). Serve. Makes about 3 quarts of chowder.
