- 3 bacon strips, diced
- 1 large onion, chopped
- 1 garlic clove, minced
- 1 can (14-1/2 ounces) stewed tomatoes
- 4 cups water
- 3/4 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground turmeric
- Dash pepper
- 2 medium potatoes, peeled and diced
- 1 pound cod, cut into 3/4-inch pieces
- 1 package (10 ounces) frozen whole kernel corn, thawed
- 1 tablespoon cider vinegar
- GARLIC BUTTER:
- 1/2 cup butter, softened
- 2 tablespoons chopped fresh parsley
- 2 tablespoons lemon juice
- 2 garlic cloves, minced
- Fish-shaped crackers, optional
- In a large saucepan, cook bacon until crisp. Remove with a slotted spoon and set aside.
- In the same pan, saute onion and garlic in drippings until tender. Stir in the tomatoes, water, cumin, salt, turmeric and pepper; bring to a boil. add potatoes; simmer for 15 minutes or until tender.
- Add the fish, corn and vinegar; cook for 10 minutes or until fish is flakes easily with a fork. Stir in bacon.
- For garlic butter, beat the butter, parsley, lemon juice and garlic in a small bowl until fluffy. Top each serving of soup with a dollop of garlic butter; garnish with crackers if desired. Yield: 8 servings (2 quarts).
Originally published as Chunky Fish Chowder in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p23
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