Fish Chowder
Posted by Malt-O-Meal on December 3rd 2008 in Soups
Makes 6 servings (8 cups)
No need to use cream in this hearty meal in a bowl; a little cereal gives it a creamy texture and rich flavor. Use whatever fresh or frozen fish looks good at the market—non-oily, white fish like cod, monkfish, or haddock work best.
Ingredients
- 1 onion, finely chopped
- 2 stalks celery, finely chopped
- 2 slices bacon, cut into thin strips
- 1 (8-ounce) bottle clam juice
- 1 cup water
- 2 medium all-purpose potatoes, peeled and quartered, then sliced ¼-inch thick
- 1 teaspoon dried thyme
- 1 bay leaf
- ¼ cup Original Malt-O-Meal® hot cereal, uncooked
- 2 cups milk
- 1½ pounds firm white fish fillets, thawed if frozen
- ½ teaspoon salt
- 6 pats butter or margarine
Directions
- In a soup pot or Dutch oven, cook onion, celery, and bacon over medium-high heat, stirring often, until onion is tender, 10 minutes.
- Stir in clam juice, water, potatoes, thyme, and bay leaf; bring to a boil. Gradually stir in the cereal. Continue cooking, stirring occasionally, until potatoes are tender, 10 minutes.
- Add milk and fish and return to just below boiling; reduce heat to low and simmer, stirring occasionally, until
fish is cooked through and flakes into smaller pieces, 8-10 minutes. Remove and discard bay leaf, season with salt and pepper, then divide into bowls. Top each serving with a pat of butter or margarine.
