Tuesday, April 24, 2007

Haddock Chowder with Bacon

We went for our first tandem bike ride since January tonight. Easing into it we only rode between 9 and 10 miles. It was great fun. Both of us got home with extra in the tank. It feels so great to get moving. We earned a bowl of fish chowder, so, after a quick shower I dove into the kitchen. This is the quickie chowder recipe... Hope you like it!
Haddock Chowder with Bacon
4-5 slices thick cut bacon, chopped into 1/2 inch pieces
1 medium sweet onion, chopped into 1/2 inch pieces
3 potatoes, peeled and chopped into 3/4 inch chunks
3 cups boiling water
6 large mushrooms chopped into 3/4 inch chunks
1 Tablespoon chicken bouillon paste
2 teaspoons vegetable bouillon paste
1 lb haddock or chowder mix from your favorite fish market
1 cup (or more) frozen corn
1 cup heavy cream
3 cups skim milk
10-15 twists fresh ground black pepper
In a heavy bottomed medium pot, cook the bacon until crisp. Remove from the pot to a plate lined with paper towels.
place the onion and potato in the bacon fat. Cook until the onions are lightly caramelized.
Add water and bring to a boil. Add mushrooms and both bouillons. Cook for 10 minutes or so until the potatoes are cooked through. Add the fish. Cover and cook until the fish is flaky. It's ok to stir everything around- the fish will get all broken up and mix with the other ingredients. Cook for another 5 minutes. Add corn. Cook another 5 minutes. Add the cream, milk and pepper. Stir gently and heat through. Lower the heat and let come barely to a simmer- it takes about 5 more minutes. Skim off any foam or impurities that have come to the surface. Ladle out the chowder into pretty bowls. Serve with pilot crackers or oyster crackers.
Tonight- this tasted like home.
Savor. Linger. Enjoy!

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