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Fish Chowder

"The fishermen of Bodega Bay, California shared this favorite, quick and easy recipe with my sister during a Fish Festival. It is one of the best chowders I've had, and my kids love it too! We top with bacon bits and a few shakes of hot sauce for a little spice. Enjoy!"

Ingredients :

• 2 tablespoons butter
• 2 cups chopped onion
• 4 fresh mushrooms, sliced
• 1 stalk celery, chopped
• 4 cups chicken stock
• 4 cups diced potatoes
• 2 pounds cod, diced into 1/2 inch cubes
• 1 cup clam juice
• 1/2 cup all-purpose flour
• 1/8 teaspoon Old Bay Seasoning TM, or to taste
• salt to taste
• ground black pepper to taste
• 2 (12 fluid ounce) cans evaporated milk
• cooked crumbled bacon (optional)

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H

• In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
• Add chicken stock and potatoes; simmer for 10 minutes.
• Add fish, and simmer another 10 minutes.
• Mix together clam juice and flour until smooth; stir into soup and simmer for 1 minute more. Season to taste with Old Bay seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if desired.

Notes :

• Use your favorite seafood seasoning. I use Chef Paul Prudhomme's brand.
• Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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