Now that it is getting a little cooler out, we are welcoming soup back onto our menu plan! This was the perfect week for soup, since we all had the sniffles. In our house, we want a piece of fish in every bite so we add a ton of it. Also, we don’t like to guess if each chunk was a potato or a piece of fish, so we just slightly break it up, keeping it in pretty large pieces. The best part of this soup is that my kids will actually eat it as leftovers. They can’t get enough of it!
Adapted from Better Homes and Gardens “New England Clam Chowder
- 2 lbs. whitefish, we like pollock
- Vegetable oil
- 2 slices of bacon, diced
- 2 1/2 cups finely chopped, peeled potatoes
- 1 cup chopped onion
- 1 instant chicken bouillon cube
- 1 cup water
- 1 t. Worcestershire sauce
- 1/4 t. dried thyme
- 1/8 t. pepper
- 2 1/2 cups milk
- 2 T. flour
Saute fish for 2-3 minutes per side in a small amount of vegetable oil, then set aside to cool. Meanwhile, in a large stockpot, cook the bacon until crisp. Drain on paper towels. Drain the all but 1 T. of the drippings from the pan. Add the potatoes, onion, bouillon cube, Worcestershire sauce, thyme, pepper and water into the pot. Bring to a boil; reduce heat and simmer, covered, for 10 minutes. When the potatoes are tender, gently mash them in the pot a little with a fork or meat tenderizer mallet. Combine the milk and flour, then add to the pot. Cook and stir until it has thickened. Break up the fish fillets with your fingers, making large chunks, and stir into the soup and return to a boil. Cook another 1-2 minutes. Sprinkle with bacon and serve with crackers. Serves 6.
Pollock is a sustainable fish and it is also low in mercury, perfect for one of your recommended weekly servings of fish!