Poor Fisherman's Chowder Recipe
This rich and thick chowder is accented with just enough seafood. If you want to splurge, increase the amount of seafood; more crabmeat would be a fabulous addition.
SERVES ► 8
- 5 cups water
- 3 potatoes, peeled and diced
- 2 carrots, sliced
- 2 stalks celery, sliced
- ½ pound fish fillets
- 1 cup small raw shrimp
- 3 tablespoons olive oil
- 1 onion, chopped
- ¼ cup all-purpose flour
- 1 teaspoon salt
- ⅛ teaspoon white pepper
- 2 cups milk
- 2 cups shredded Cheddar cheese
In large saucepan, bring water to a boil over high heat.
Add potatoes and carrots. Cover and bring back to a boil; reduce heat and simmer for 8 minutes.
Stir in celery and fish fillets; simmer for 3 minutes.
Stir in shrimp; simmer for 2–4 minutes until shrimp turn pink and the fish flakes.
Cover and set aside off the heat.
In medium saucepan, combine olive oil and onion over medium heat; cook and stir until tender, about 5–6 minutes.
Stir in flour, salt, and pepper; cook and stir until bubbly.
Add milk; cook and stir until mixture begins to thicken.
Add cheese; cook and stir until melted.
Stir cheese sauce into fish mixture.
Cook and stir over medium heat until mixture blends and soup starts to steam; do not boil. Serve immediately.
Seafood on Sale
Grocery stores often have seafood on sale. When that happens, buy a couple of packages and freeze them. Most seafood freezes very well. If the fish or shrimp isn't in freezer bags, repackage them into freezer-safe bags or containers, label with the purchase date, and freeze. Use within three months.
