2 Tablespoon Lemon Juice
1 teaspoon Black Pepper
1/2 Cup Bacon, crisply cooked & crumbled
1/4 Cup Fresh Parsley, chopped
2-1/4 Cups Onions (Chopped)
3/4 Cup Celery (Chopped)
1 Tablespoon Garlic, minced
1/2 Cup Butter
1 Cup Flour
7 Cups Chicken Broth
4 Cups Red Potatoes (Cut into 1/2 inch Chunks)
2-1/2 Cups Green Bell Peppers (Seeded & Chopped)
1 teaspoon Dill Weed
7 Cups Milk
3 lb Wild Alaska Pollock Fillets 2-4 oz Skinless, Boneless 449466
5-1/2 Cups Corn Kernels (Frozen)
Saute onions, celery and garlic in butter over medium heat for 5 minutes, or until softened.
Remove from heat and whisk in flour.
Return to heat, cook for 2-3 minutes and gradually whisk in chicken broth.
Add potatoes, peppers and dill weed. Bring to a boil, reduce heat to and simmer 10 minutes, stirring occasionally, until potatoes are softened.
Add milk; bring to a low boil. Add pollock and corn.
Cook 5 minutes, or until pollock flakes when tested with a fork.
Stir in lemon juice and pepper.
To serve: Ladle 1 cup chowder into each soup bowl. Garnish each with 1 teaspoon bacon and 1/2 teaspoon parsley.
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