Hot and Hearty Chowder Recipe
Ingredients
| 12 shucked chowder clams | ||
| 5 cups defatted chicken stock | ||
| Potatoes | 2 Large, peeled | |
| Onion | 1 Large, diced | |
| Carrot | 1 , diced | |
| Stalk celery | 1 , diced | |
| Minced parsley | 1 Tablespoon | |
| Bay Leaf | 1 | |
| Dried oregano | 1/2 Teaspoon | |
| Dried tarragon | 1/4 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Cod | 8 Ounce | |
| 1 cup low-fat or evaporated skim milk | ||
Directions
In a 3-quart saucepan, combine the clams and 2 cups stock.
Bring to a boil over high heat, then reduce the heat to medium and simmer for 3 minutes.
Remove the clams with a slotted spoon and set aside.
Add the potatoes, onions, carrots, celery, parsley, bay leaf, oregano, tarragon, pepper and remaining 3 cups stock to the saucepan.
Bring to a boil, then cook over medium heat for 15 minutes, or until the vegetables are softened.
Remove and discard the bay leaf.
Ladle about half of the vegetables and about 1 cup liquid into a blender.
Blend until smooth.
Return to the pan.
Add the cod and simmer for 5 minutes, or until the cod is cooked through.
Chop the clams finely and add to the pan.
Stir in the milk and heat briefly.
Bring to a boil over high heat, then reduce the heat to medium and simmer for 3 minutes.
Remove the clams with a slotted spoon and set aside.
Add the potatoes, onions, carrots, celery, parsley, bay leaf, oregano, tarragon, pepper and remaining 3 cups stock to the saucepan.
Bring to a boil, then cook over medium heat for 15 minutes, or until the vegetables are softened.
Remove and discard the bay leaf.
Ladle about half of the vegetables and about 1 cup liquid into a blender.
Blend until smooth.
Return to the pan.
Add the cod and simmer for 5 minutes, or until the cod is cooked through.
Chop the clams finely and add to the pan.
Stir in the milk and heat briefly.
Chef
