NEW ENGLAND CHOWDER (SALLYE)
3 slicethick cut bacon
1 largewhite onion
1 or 2 largerusset potato
2 tspsea salt
1 Tbspold bay seasoning
1/2 tspcayenne pepper
1 mediumbay leaf
1chicken bouillon cube (optional)
1 pkgfrozen mixed vegetables (10 to16 ounces)
12 to 16 ozcod or haddock fillets (frozen ok)
1 cheavy cream
1 Tbspinstant mashed potatoes (opetional)
1 cshredded cheese (optional)
12 to 14 ozmedium shrimp, cooked, peeled and deveined (optional)
How to Make NEW ENGLAND CHOWDER (SALLYE)
- Peel and dice potatoes into bite sized pieces.
Peel and dice onion
- Cut fish into bite size pieces. I find it easier to cut if it is partially frozen.
- Cook bacon in a large heavy saucepan at medium heat until crisp; remove to paper towel, reserving drippings.
- Add onions to drippings and saute until tender but not brown (about 5 minutes), stirring frequently.
- Add potatoes, water, salt, cayenne, bouillon cube, old bay seasoning and bay leaf
Turn heat down to low and simmer for 10 minutes.
- Add fish and vegetables to saucepan.
Cook for 10-15 more minutes until vegetables and fish are tender. Do not overcook or fish will fall apart.
- Add thawed shrimp to chowder after 10 minutes (optional)
- Stir milk and cream into chowder, stirring constantly until well blended and heated through.
If soup is too thin for your taste, mix instant potatoes with just enough water or milk to make a thin paste and stir into the chowder, stirring constantly until it thickens up.
- Ladle into serving bowls and sprinkle crumbled bacon over top of each bowl.
You can also sprinkle shredded cheese over top if desired.