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North Shore Smoky Fish Chowder*
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Ingredients:
| 6 cups vegetable, fish, or chicken stock |
| 2 bay leaves |
| 4 1/2 cups chopped potatoes |
| 2 cups chopped carrots |
| 4 tablespoons butter |
| 1/2 cup chopped onions |
| 3 ribs celery, finely chopped |
| 4 tablespoons flour |
| 1 cup heavy cream |
| 1/2 cup minced fresh Italian flat leaf parsley |
| 1/4 teaspoon white pepper |
| 2 tablespoons chopped fresh Tarragon, (or 1 tablespoon dried) |
| 1 1/2 cups de-boned raw fish chunks, (salmon, trout, cod, walleye work well) |
| Fresh cracked pepper |
| Sea salt |
Directions:
- Bring vegetable stock to a boil in large soup or stock pot. Add bay leaf, potatoes, and carrots; simmer until potatoes and carrots are nearly tender, about 10 minutes.
- Meanwhile, in a separate skillet, heat butter, onions, and celery and cook until transparent; about 7 minutes. Sprinkle with flour and cook another minute; add to stock and veggies in soup pot; bring to a boil. Reduce heat and stir in heavy cream, parsley, white pepper, tarragon, and fish chunks. Season, to taste, with sea salt and pepper.
- Serve in bowls with crusty buttered bread on the side.
- *This recipe courtesy of Festival Foods Hugo customer, Darlene
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