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Fish Chowder

"The fishermen of Bodega Bay, California shared this preferred, short and clean recipe with my sister during a Fish Festival. It is one of the best chowders I've had, and my children like it too! We pinnacle with bacon bits and a few shakes of warm sauce for a little spice. Enjoy!"

Ingredients :

2 tablespoons butter
2 cups chopped onion
4 fresh mushrooms, sliced
1 stalk celery, chopped
4 cups chicken stock
four cups diced potatoes
2 pounds cod, diced into half of inch cubes
1 cup clam juice
1/2 cup all-reason flour
1/eight teaspoon Old Bay Seasoning TM, or to flavor
salt to taste
ground black pepper to taste
2 (12 fluid ounce) cans evaporated milk
cooked crumbled bacon (non-compulsory)

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H

In a massive stockpot, soften 2 tablespoons butter over medium warmth. Saute onions, mushrooms and celery in butter until tender.
Add chicken inventory and potatoes; simmer for 10 mins.
Add fish, and simmer any other 10 minutes.
Mix collectively clam juice and flour until clean; stir into soup and simmer for 1 minute more. Season to flavor with Old Bay seasoning, salt, and pepper. Remove from warmness, and stir in evaporated milk. Top each bowl with crumbled bacon, if preferred.

Notes :

Use your favorite seafood seasoning. I use Chef Paul Prudhomme's emblem.
Try using a Reynolds® gradual cooker liner for your sluggish cooker for easier cleanup.

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