Fish Chowder with Herbed Oyster Crackers
- 8 slices bacon, chopped
- 2 small onion, chopped fine
- 2 carrot, chopped fine
- 2 celery rib, chopped fine
- 4 tablespoon unsalted butter
- 4 teaspoons allpurpose flour
- 1 teaspoon paprika
- 16 ounces bottled clam juice
- 2 cups water
- 1 cup heavy cream
- 2 russet (baking) potatoes (about 1 pound)
- 1 1/2 pounds firm white fish fillet such as halibut or cod, skin discarded and flesh cut into 1inch pieces
- 4 tablespoons minced fresh parsley leaves
- 1 1/2 tablespoons unsalted butter
- 1/4 teaspoon dried thyme, crumbled
- 1/4 teaspoon dried rosemary, chopped fine
- 1 1/2 cups packaged oyster crackers
- To make the fish chowder:
- In a heavy saucepan cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towels to drain.
- Pour off fat and in pan cook onion, carrot, and celery in butter over moderately low heat, stirring occasionally, until softened.
- Sprinkle flour over mixture and cook, stirring, 3 minutes.
- Stir in paprika and cook, stirring, 30 seconds.
- Add clam juice, water, and cream and bring to a boil, stirring occasionally.
- While mixture is coming to a boil, peel potato and cut into 1/4inch dice.
- Add potato to mixture and simmer chowder, uncovered, 12 minutes.
- Stir in fish and simmer until just cooked through,
- about 5 minutes.
- Stir in parsley, bacon, and salt and pepper.
- Serve chowder with herbed oyster crackers:
- Preheat oven to 350 degrees.
- In a small saucepan melt butter with thyme, rosemary, and salt and pepper to taste over moderate heat, stirring.
- Add crackers and toss to coat with butter.
- On a baking sheet arrange crackers in one layer and bake in middle of oven 10 minutes, or until deep golden.
- Yield: 1 1/2 cups.
bacon, onion, carrot, celery, unsalted butter, flour, paprika, clam juice, water, heavy cream, russet, firm white fish, parsley, unsalted butter, thyme, rosemary, oyster crackers
Taken from www.foodnetwork.com/recipes/fish-chowder-with-herbed-oyster-crackers.html (may not work)