Suzie Q’s
Fish Chowder recipe
• 2 tablespoons butter or margarine
• 2 tablespoons diced
celery
• 1 small onion, chopped
• 2 tablespoons plus 1 teaspoon all-purpose flour
• 3 1/2 cups half and half or whole milk, divided
• 2 cups diced peeled
baking potato
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 lb. haddock, cod or other lean white fish fillets, cut into one-inch pieces
• oyster crackers (optional)
Preparation: Cover diced potatoes in a medium saucepan with cold water, bring to boil, cook until fork tender. Melt butter or margarine in a saucepan over medium heat. Add celery, and onion; saute 2 minutes. Stir in flour; gradually add 2 1/2 cups milk, stirring constantly with a whisk. Add cooked potato, salt, and pepper; bring to a simmer. Add fish and 1 cup milk; cook an additional 10 minutes or until fish is done. Serve with oyster crackers, if desired.
I have tried this recipe several times. I have left out the celery and have added clam juice and each time it comes out perfect. A traditional New England Chowder is, I am told, of thin consistency, so if you like your chowder thicker, add a little more flour to your milk. I will say that my favorite bread with this is a Porteguese roll. It has a great crust, good chew – perfect for dipping into the soup.
