Here is a great soup seasoned or unseasoned for a chilly Fall Sunday.
5 strips thick cut bacon
2 medium onions, chopped
4 large cloves garlic, minced
2 Tablespoons butter
2 Tablespoons white flour
2 cups chicken, fish or vegetable stock (I use chicken)
2 cups unpeeled and diced potatoes
1 Tablespoon fresh thyme leaves
1 pound whitefish fillets (cod or haddock hold up well )
1 pound frozen cleaned shrimp
1 pound mussels
1 cup heavy cream
1 teaspoon Cajun seasoning
2 teaspoons curry powder
Salt and freshly ground black pepper to taste
1/4 cup minced fresh parsley
In a large, heavy Dutch oven, fry up the bacon until crisp.
Drain bacon on paper towels and add the butter to the pot. Sauté the onions in
the bacon drippings and butter until transparent (about 5 minutes). Add the
garlic and cook for one minute. Add flour, stirring constantly for a few
minutes, until the roux turns slightly golden (If you prefer corn starch make a slurry and add after the potatoes are done) Stir in the stock,
potatoes and thyme and simmer until potatoes are tender (about 30 minutes on
medium heat). Stir constantly to keep
the soup from burning or sticking to the bottom of the soup pot. Cut the
whitefish into 1 inch chunks and add to the pot. Simmer on low for 10 minutes or until
the fish is just opaque. Steam the mussels while the fish is finishing cooking
and set aside (if you can’t find mussels, add a can of clams).
Turn heat down
to low. Stir in the cream and seasonings
and simmer on low until just heated through, making sure not to let the soup
boil (you do not want it to curdle). Ladle soup into bowls and top with steamed
mussels, bacon bits and parsley. If you
are using clams to replace the mussels, you can add the entire can when you add
the cream. Honestly though, mussels are
one of my most favorite foods and think they add a great deal. Hope you can find them.
If you do not like the seasonings, leave them out and you
will still have wonderful chowder. Play
with it and make it your own.
Have a super Sunday.
Be happy and may God bless you and yours.
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