This very simple chowder was so good we made it twice! The bulk of the work can be done ahead then the chowder finished right before you eat.
| A. | carrot | 1 large | Chopped into 0.5 inch pieces |
| red onion | 1 medium | Chopped coarsely | |
| ingredient | amount | prep | |
Place the vegetables in a food processor with 1/2 cup water and chop until the vegetables are almost puréed. |
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| B. | russet potatoes | 2 medium | Peeled and quartered |
| butter | 2 tablespoons | ||
| Cajun fish seasoning | 3 tablespoons | ||
| salt | 1 teaspoon | ||
| ground black pepper | 1 teaspoon | ||
Place 3 cups of water in a large saucepan and add the vegetables from step above and these ingredients. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about ten minutes. Now you can remove the chowder base from the heat until you are ready for the final step. |
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| C. | hearty white fish | 1 pound | Halibut, shark work well. Cod is good too. Cut into 1 inch cubes. |
| flour | 3 tablespoons | ||
| whole milk | 1 cup | ||
Mix flour and milk thoroughly so there are no lumps. When you are ready to continue, carefully return the chowder to a boil, stirring occasionally so that it does not burn. Add the fish to the boiling chowder, then slowly stir the flour / milk mixture into the chowder until thickened. Serve it hot with corn on the cob. |
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