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Smoky "Chowda" with Fire-Roasted Corn
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Ingredients
1 tablespoon canola oil
1/3 pound smoky bacon, chopped
2 to 3 ribs celery with leafy tops, finely chopped
1 large onion, finely chopped
3 to 4 cloves garlic, chopped
1 starchy potato, peeled and diced
1 large fresh bay leaf
2 tablespoons fresh thyme, chopped
1/2 teaspoon cayenne pepper
1 teaspoon dry mustard
Salt and pepper
3 tablespoons flour
1 quart chicken stock
3 cups whole milk or half-n-half
1 bag, about 3 cups, frozen fire-roasted corn kernels or when in season, 3 ears grilled corn on the cob, scraped
1 pound skinless black cod or any sustainable white fish, cut into bite-sized chunks
Chopped chives and parsley, for garnish
Oyster crackers and Tabasco sauce, to serve
Yield
Serves: 4 servings
Preparation
Heat a soup pot over medium-high heat with a turn of the pan of canola oil. Add bacon and crisp for 2-3 minutes. Add celery, onions, garlic, potato, bay leaf, thyme, cayenne, dry mustard, salt and pepper. Cook partially covered to soften, 7-8 minutes.
Stir in flour and cook 1-2 minutes. Add stock and milk, and simmer to thicken. Add corn and bring to a bubble. Add fish and cook through, 3-4 minutes more. Adjust seasoning and serve topped with chives and parsley, with oyster crackers on the side and Tabasco for passing at table.
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