Smoked Fish Chowder

Name: Smoked Fish Chowder
Yield: Makes about 12 cups
Ingredients: 3 slices bacon, chopped; 2 medium onions, chopped; 1 1/2 pounds russet (baking) potatoes; 2 celery ribs, chopped; 1 1/2 cups chicken broth; 1 1/2 cups water; a 10-ounce package frozen baby lima beans; a 10-ounce package frozen corn; 2 teaspoons cornstarch; 1 1/2 cups half-and-half or milk; 1 to 2 teaspoons Worcestershire sauce; 1 pound finnan haddie (smoked haddock), cut into 1-inch pieces, or 2 smoked trout, skinned, boned, and flaked into 1-inch pieces; 3 tablespoons minced fresh parsley leaves or fresh dill

EpicuriousMakes about 12 cupsSource

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Ingredients

3 slices bacon, chopped

2 medium onions, chopped

1 1/2 pounds russet (baking) potatoes

2 celery ribs, chopped

1 1/2 cups chicken broth

1 1/2 cups water

a 10-ounce package frozen baby lima beans

a 10-ounce package frozen corn

2 teaspoons cornstarch

1 1/2 cups half-and-half or milk

1 to 2 teaspoons Worcestershire sauce

1 pound finnan haddie (smoked haddock), cut into 1-inch pieces, or 2 smoked trout, skinned, boned, and flaked into 1-inch pieces

3 tablespoons minced fresh parsley leaves or fresh dill

Method

In a heavy kettle (at least 5 quarts) cook bacon over moderate heat, stirring, until crisp. Add onions and cook, stirring, until softened. Peel potatoes and cut into 3/4-inch cubes. Add potatoes, celery, broth, and water and simmer, covered, 10 minutes. Add lima beans and corn and simmer, covered, 5 minutes.

In a small bowl dissolve cornstarch in half-and-half or milk and stir into simmering soup with Worcestershire sauce. Bring soup to a boil, stirring, and add fish. (If using smoked trout, no further cooking is necessary; if using finnan haddie or fresh fish, simmer, covered, 5 minutes, or until it just flakes.) Stir in parsley or dill. Soup may be made 2 days ahead (cool uncovered before chilling covered.) Reheat gently.