Windjammer’s Hearty Chowder

I cooked chowder at home recently and served it with some fresh (out of the oven) wholemeal bread. Yum!  Chowder is a Maine staple, along with lobster, blueberries and cranberries.  This hearty soup can be made with clams or indeed any seafood but we wanted to try smoked cod (or haddock), which is readily available here.  And yes, we really did try this local speciality in Bar Harbor, Mt Desert Island ME.

3 med onions, thinly sliced 1 tbsp butter 2 cloves of garlic, minced 2-3 bacon rashers, diced 1 tbsp flour 4 med potatoes, diced 2 sticks celery, sliced

1 can evaporated milk 2 ½ cups stock 2 tsp dried parsley 1 tin (420g) creamed corn 1 tbsp Dijon mustard 2 tbsp Worcestershire sauce 1 kg smoked cod (or haddock)

In a soup pot, melt the butter and sauté the onions over a low heat until transparent.  Add the garlic and bacon pieces and fry 2-3 minutes more. Stir in the flour and cook a further 1-2 minutes. 

Add the potatoes and celery and stir through for a further 2-3 minutes.  Add stock, parsley, Dijon mustard and Worcestershire sauce.  Bring to the boil and simmer until the potatoes are tender. 

Add the corn and fish (in one large piece to break up when serving) and simmer for a further 15 minutes.  Add the milk and heat through.  Season to taste (it’s quite a salty dish).  Serves a crew of 4 and is hearty enough for a main meal.

(All I have to do now is sneak my bread machine on board while the Cap’n isn’t looking!  Making bread by hand - I don’t think so!!!)