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Full Online Book HomeLearning KitchenSoups - Seafood - Summer Fish Chowder
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Soups - Seafood -  Summer Fish Chowder Post by :wigbrs Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1315

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Soups - Seafood - Summer Fish Chowder

1 tablespoon unsalted butter
1/2 large yellow onion (peeled) -- finely chopped
2 ears corn (kernels cut off and reserved with cobs)
1 tablespoon chopped fresh oregano (plus sprigs for garnish)
Salt and freshly ground pepper to taste
1 bay leaf
1 3/4 pounds small red potatoes -- quartered
2 small yellow or green squash -- sliced 1/4-inch thick
1/2 red pepper -- diced
1 1/2 pounds firm white-fleshed fish fillets (such as cod or red snapper)-- cut into 1-1/4 inch cod or red snapper)
1/2 cup milk


In a large saucepan, melt butter over medium heat. Add onion, corn cobs, and oregano. Cook until onions are translucent. Add 6 cups water, salt, pepper and bay leaf. Bring to a simmer, add potatoes and cook, covered, until potatoes are tender, about 20 minutes.

Discard cobs. Remove half the potatoes and puree with 1 cup of the cooking liquid until smooth. Return puree to pan and stir well. Raise heat to medium. Add corn and remaining vegetables; cook until tender, about 3 minutes. Add fish; cook 5 minutes more, until fish is done. Stir in milk; adjust seasonings. Garnish with oregano sprigs.

Serves 4
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