Ingredients
1 to 2lbs fish fillet.
6 to 8 medium to small potatoes.
1qt. +- stock or water.
*if using water use appropriate amount of soup base.
1 C. celery chopped.
1 C.onion chopped.
1 C. carrot chopped.
1/4 Lb. bacon or salt pork chopped or small dice.
1 or 2 ears corn/kernals removed from the cob,reserve the cobs.
3 to 5 cloves garlic chopped or crushed.
1 can 28 oz.whole, diced or crushed tomatoes whichever you prefer.
1.5 t. italian seasoning.
2 or 3 Tbs parsley.(optional)
salt and pepper to taste.
1 or 2 bay leaves.
1 t. saffron crumbled.(optional)
1 1/2 C. Mushrooms(optional)
Preparation
On medium heat brown bacon or salt pork until crispy. Remove from rendered fat. Add celery,onion,carrot and garlic until onion starts to go translucent. add italian seasoning, salt and pepper. Add stock,tomatoes,bay leaves,saffron,parsley and corn cobs. Bring to boil, reduce heat to a simmer. . Add potatoes,corn,mushrooms. Cook till potatoes are done. Remove corn cobs. Add fish fillets on top of chowder allow 10 to 20 mins to cook through.Carful about stirring this from this point if you care to keep the fish intact.I like to add fish to bowls and then add the chowder for individual servings.Goes great with a good corn muffin.
