Saturday, September 10, 2011

Fish Chowder

I love seafood and was craving something to highlight the flavors of early Autumn and this is the recipe I came us with. I served the chowder with my "Red Lobster" biscuits and a side salad of fresh green beans and vine-ripened tomatoes topped with a white wine vinaigrette. I truly hope you find this recipe as delicious as I did.

Here is how:
1. In a large saucepan, melt 2 Tbs. of butter over medium-high heat.

2. Add:
- 1 cup sweet onion (finely chopped)
- 2 cups of fresh corn kernels
- 1 1/2 Tbs. fresh oregano (finely chopped)

3. Saute until the onions are translucent.

4. Add:
- 6 cups water
- Salt and freshly ground black pepper to taste
- 2 bay leaves

5. Bring to a simmer and reduce the heat to medium. Add 2 Russet potatoes, (peeled and sliced). Cook, covered, until the potatoes are tender, (about 14 minutes).

6. Add: and cook for 5 minutes:
- 1 medium zucchini (sliced)
- 1/2 green bell pepper (chopped)

7. Next add, 1 pound of firm white fish, (such as Red Snapper), cut into 1 inch pieces. Cook for 5 minutes until the fish is done.

8. Stir in 3/4 cup milk and adjust the seasonings to taste.

Here is to elegance at home! xo

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