Falmouth Town Marina Slip #47

Recipes

Fish Chowder SeafoodRecipe.com

The fisherman of Bodega Bay, CA shared this favorite recipe during the Local Fish Festival.  It is one of the best chowders I've had, and my kids love it too!  We top it with bacon bits and few shakes of Melinda's' Hot sauce for a little spice.  Enjoy!  Chowder is best if you let it sit a few hours in advance to allow the flavors to meld. 

2 pounds sea bass (striped bass) or cod, cut into 1/2 inch cubes
4 cups diced potatoes

2 cups chopped onion 4 mushrooms, sliced
4 cups chicken stock

1 stalk celery, chopped

2 (14 oz.) cans evaporated milk

1 cup bottled clam juice

1/2 cup all purpose flour

salt

ground black pepper

seafood seasoning

2 tablespoons butter

1.   In a large stock pot, melt 2 tablespoons butter over medium heat.  Add onions, mushrooms, and celery; sauté' until onions are transparent.

2.   Add chicken stock and potatoes; simmer for 10 minutes.

3.   Add fish, and simmer another 10 minutes.

4.    Season to taste with seafood seasoning, salt and pepper. Mix together clam juice and flour until smooth; stir into soup.  Remove from heat, and stir in evaporated milk and remaining butter.  Let sit, reheat, then serve.

Add the fish and simmer about 10 minutes longer. Stir in the cream and cheese, and simmer until the cheese melts, about 5 to 8 minutes. (Your wont distinguish the cheese as such, it is incorporated into the chowder.) Reheat the chowder slowly so the cream doesn’t boil over. (Makes about 3 quarts)

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