Peter's Smoked Bluefish Chowder
Yield
6 servingsPrep
15 minCook
45 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
corn
ears of, fresh, cooked |
*
|
| 1 | tablespoon |
butter, unsalted
|
|
| 3 | ounces |
bacon
slab, lean, smoked, diced and blanched |
|
| 2 | large |
onions
peeled and finely minced |
|
| 6 | cups |
bouillon
fish |
* |
| 2 | medium |
russet potatoes
unpeeled and cut into 1/2 inch dice |
*
|
| 2 | cups |
bluefish
smoked, flaked |
* |
| 1 | x |
black pepper
freshly ground |
*
|
| Garnish | |||
| ¼ | cup |
parsley leaves
leaves |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
corn
ears of, fresh, cooked |
*
|
| 15 | ml |
butter, unsalted
|
|
| 86.7 | ml/g |
bacon
slab, lean, smoked, diced and blanched |
|
| 2 | large |
onions
peeled and finely minced |
|
| 1.4 | l |
bouillon
fish |
* |
| 2 | medium |
russet potatoes
unpeeled and cut into 1/2 inch dice |
*
|
| 473 | ml |
bluefish
smoked, flaked |
* |
| 1 | x |
black pepper
freshly ground |
*
|
| Garnish | |||
| 59 | ml |
parsley leaves
leaves |
|
Directions
Cut the corn off the cooked cobs with a sharp knife.
You should have about 2 cups.
Set aside.
In a 4-quart casserole, melt the butter over low heat, add the bacon and sauté until lightly browned.
Remove with a slotted spoon to a side dish and reserve.
Discard all but 3 tablespoons of fat from the casserole, add the onions and cook until soft and lightly browned, about 20 minutes, stirring often.
Add the bouillon and simmer for 15 minutes.
Add the potatoes and simmer until barely tender.
Remove casserole from heat, add the corn and let cool completely.
Just before serving, bring the soup back to a simmer, add the smoked fish and just heat through.
Taste and adjust the seasoning, adding a large grinding of black pepper.
Spoon into individual soup bowls, garnish with parsley or cilantro leaves and serve hot, accompanied by crusty French bread.
