After a Cold Day Chowder

[Guest]

Served with bread, this chowder is a fine lunch or evening dinner. You might also try a helping over southern-style biscuits or cornbread.

1 c. red "new" potatoes, 1/2-inch dice (skin on)
1 1/2 qts. fish stock, hot (or bouillon cubes and hot water)
2 strips bacon, diced
1 small onion, diced
3 ribs celery, diced
3 oz. butter
4 oz. flour
2 c. heavy cream (or half-and-half)
1 c. clams in juice, chopped (optional)
1 c. cocktail shrimp (optional)
1/2 c. frozen corn
1/2 c. fresh tomatoes, seeded and chopped
1 lb. fish fillets, chunked
2 tbsp. parsley, chopped
1 tsp. thyme, chopped
salt and black pepper to taste

(Yield: 3 quarts -/+)

• Cover potatoes with fish stock and simmer until done. Remove the potatoes and hold for later use.

• In a separate pot, cook the bacon until partially rendered. Add butter, onion, and celery and sauté until onions are translucent.

• Add flour and combine with a wire whisk to make a roux. Cook for 5 to 6 minutes, stirring constantly. Then gradually add the hot fish stock, stirring until thickened and smooth.

• Add cream (or half-and-half) and chopped clams in juice and simmer about 10 minutes.

• Add potatoes, cocktail shrimp, corn, and tomatoes, and stir in gently with a wooden spoon.

• Add fish chunks and the remaining herbs, and simmer until done (about 4 minutes). Season with salt and pepper.

CHOW DOWN!

--------------------------------------------------------------------------------

Tom Kavanaugh is the chef at Kavanaugh's Resort, Brainerd, Minnesota.

Kavanaugh's has some fine dineing, I recomend it very highly.

www.kavanaughs.com

[This message has been edited by Backwater Eddy (edited 12-24-2000).]

[RogersResort]

This one looks to very good. I surely will give this on a try.
Thanks