Prep 1 hr
Cook 1 hr
Living in the Florida Keys, we eat a lot of fish. I developed this recipe through several attempts. It is still a work in progress. I have used snapper, grouper, and dolphin. Almost any fish could be used if those are not available.
- 4 slices bacon
- 2 cups chopped onions
- 2 stalks celery
- 6 ounces sliced fresh mushrooms
- 4 cups chicken broth
- 4 cups diced potatoes
- 2 carrots, sliced
- 1⁄2 teaspoon thyme
- 2 lbs fresh fish
- 1⁄2 lb cooked shrimp (optional)
- 1⁄8 teaspoon Old Bay Seasoning, to taste
- 1 cup clam juice
- 1⁄2 cup flour
- 1⁄3 cup corn
- 1 can evaporated milk
- Tabasco sauce or hot sauce (optional)
- cornstarch, for thickening (optional)
- In large stock pot or Dutch oven, fry 4 slices of bacon until almost crisp.
- Remove from pan, crush into small pieces, and put aside.
- In bacon drippings, saute onion, celery, and mushrooms until tender.
- Add chicken broth, potatoes, carrots, and thyme; simmer for 20 minutes.
- Cut fish into 1" pieces and add to mixture.
- Add corn and shrimp or scallops if desired.
- Simmer for another 15 minutes.
- Season to taste with Old Bay and salt and pepper if desired.
- Whisk together flour and clam juice until smooth; stir into soup.
- Simmer and allow to thicken.
- Stir in bacon and evaporated milk.
- Heat and serve.
- Top with a few shakes of hot sauce for a little spice.
- For thicker chowder, add mixture of 3 tbs.
- corn starch and 1/4 cup cold water.
- Increase heat and stir constantly for about 4 minutes or until desired consistency is achieved.
- Serve with warm French or Cuban bread.
I had to make a few adaptations since I didn't have everything on hand, but it turned out a surprisingly hardy, yummy soup! Thanks for "something different"!