Fish and Corn Chowder

Ingredients

• 1 lb fish fillet
• 16 ounces frozen corn
• 3 tablespoons butter, divided
• 1 1/2 cups onions, diced
• 3/4 cup celery, diced (1 or 2 stalks, with top)
• 2 garlic cloves, minced
• 1/2 cup red bell pepper, diced
• 1/2 cup green bell pepper, diced
• 12 ounces chicken broth
• 1 1/2 cups water
• 4 potatoes, peeled and diced
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 bay leaf (2 if small)
• 1 teaspoon dried thyme
• 2 teaspoons Old Bay Seasoning
• 3 tablespoons flour
• 1 1/2 cups milk
• 12 ounces evaporated milk
• 2 teaspoons fresh parsley, chopped (garnish)
• 1 teaspoon fresh dill, chopped (garnish)

Directions

1. 1

   Rinse the fish and cut into bite-sized chunks. Remove the corn from the freezer to take some of the chill off while preparing the basic chowder. Set both aside.

2. 2

   Melt 1 T butter in a large stock pot. Saute the onion, celery and garlic until almost translucent. Add the bell peppers and continue to saute until all are soft.

3. 3

   Add the broth, water, potatoes, and seasonings. Bring to a boil.

4. 4

   Reduce heat, cover and simmer until the potatoes are tender, about 25 minutes. (If desired, mash some of the potato to additionally thicken the chowder).

5. 5

   In a bowl or jar, mix the flour and milk until smooth. Pour this and the evaporated milk into the chowder.

6. 6

   Add the fish, corn, and remaining 2 T butter. Bring to a boil, reduce heat and cook, stirring gently, another 5 to 10 minutes until fish is cooked through and chowder is thickened slightly. Remove bay leaf before serving.

7. 7

   Garnish with fresh parsley or dill. Pass Tabasco at the table.