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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:

  1. 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.
  2. 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.
  3. Serve in bowls with crusty buttered bread on the side.
  4. *This recipe courtesy of Festival Foods Hugo customer, Darlene
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In no event shall Festival Foods, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.

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