{Fish} Haddock Chowder

On the Menu Today~

{Fish} Haddock Chowder

A few days ago we had Baked Haddock for dinner.
I made a few extra pieces of haddock with fish chowder in mind.
This is a great recipe to use up left-over haddock,
cod or any other white fish you like.
Chase away the winter chill and
Make up a big batch of Fish Chowder~


{Fish} Haddock Chowder~

{Fish} Haddock Chowder

Ingredients

• 2 tablespoons oil
• 1/2 cup onion, chopped
• 1/2 cup sliced leeks
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 tablespoons dried parsley flakes
• 12 cups water
• 2 cups chicken broth
• 1 cup sliced carrots
• 1 cup fresh or frozen corn kernels
• 2 medium red potatoes, cubed
• 2 bay leaves
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon seafood seasoning, (Old Bay)
• 1 teaspoon dill weed, dried
• 2 tablespoons lemon juice
• 1/4 cup butter
• 1/4 cup flour
• 2 (12 oz) cans evaporated milk
• 2 cups tri-colored conchiglie (shell) pasta
• 2 1/2 cups cooked, flaked haddock or other white fish
• Garnish: oyster crackers, sliced green onions, crisp bacon

Cooking Directions

1. In a medium skillet, heat oil over medium heat. Saute' onion, leeks, celery, garlic, red bell pepper, and dried parsley until vegetables are tender, about 5 to 8 minutes. Set aside.
2. In a large soup pot, bring water and chicken broth to a boil. Add onion mixture, carrots, corn, potatoes and bay leaves. Reduce heat to medium-low. Stir in salt, pepper, old bay seasoning, dill weed and lemon juice. Simmer for 45 minutes.
3. Meanwhile, in a small saute' pan, melt butter over medium low heat, whisk in flour. Cook for 5 to 8 minutes, stirring constantly. Bring soup to a boil. Stir in evaporated milk, haddock and flour mixture. Reduce heat to simmer.
4. Simmer soup 20 to 30 minutes or until thickened.
5. Add tri-colored shell pasta, cook until pasta is tender.

Serve and garnish~

Soup, Chowder, Fish, Haddock