Fish Chowder	From the Kitchen of:  Andrea Fessenden
3 oz. Salt Pork – diced (small)		1 Knorr’s Fish Cube
1 T. Olive Oil		2 Knorr’s Vegetable Cubes
3 T. Unsalted Butter		4 Cups Chicken Stock
1 Large Onion – minced		1 ½ lb. Striper Fillet (or any firm, white fish)
1 Large Carrot – minced		2 Cups ½ & ½
1 Cup Celery – minced		1 Cup Milk (I use 1%)
½ Yellow Bell Pepper – minced and drained		*Buerre Manié
½ Red Bell Pepper – minced and drained
2 lbs. Red Potatoes - cubed
In heavy saucepot large enough for all ingredients, heat olive oil and sauté salt pork until crisp (but don’t burn the oil as it renders).  Drain pork on paper towel and reserve.
Remove all but 1 T. oil and add 1 T. butter.  Sauté onion, carrot, celery & peppers 10 minutes or until vegetables are soft.
Add potatoes, clam liquor, 3 Knorr’s cubes, and chicken stock
Bring to a boil and simmer 10 minutes, or until potatoes are almost tender.
Stir in the buerre manié, adding little bits at a time and simmer 5 minutes.  Add fish fillet in as large a piece as possible, and add salt pork.
Break/flake the fish into bite-sized pieces as the chowder cooks.
Add cream and milk.  Salt & pepper to taste.
Add the cream at the end, and heat (or re-heat) slowly so the cream doesn’t curdle!
Yield – about 9 cups.

 

*Buerre Manié: Knead 2 T. each flour and softened butter until it forms a dough-like consistency.

This isn’t a super thick chowder.  I’ve tried to skinny it down by using ½ & ½ and 1% milk, but you can use cream if you’d like!

 

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