1½# small potatoes
Simmer these in enough water to cover for about 15 minutes. Strain the cooking liquid into a glass container and put the potatoes into cold water to make them easier to peel. I had to include a pic of the "face" from the end of one of my potatoes! 😊 If you ignore the upper eye and the mouth, there's actually a face-within-the-face! 😀
4 big carrots
1½ lg. yellow onion
1c chopped green pepper
6 lg. cloves garlic - chopped
2-3c chopped celery (and tops)
½c dry white wine
½ stick butter
1 29oz. can of corn + liquid in the can
6T Better Than Bouillon - Lobster flavor
2T Roasted Garlic and Herb Seasoning
2T Old Bay Seasoning
½t cayenne pepper
1t black pepper
1½# cod loins
2-3 cans Campbells Cream of Mushroom Soup
10-12oz. half and half
Combine all the vegetables, wine and butter in an 8 quart pot. Simmer, covered to release the water in the vegetables. After about 10 minutes add potato water and more water to equal about 8 cups total. Add the corn, soup base and seasonings. Simmer another 15 minutes then add the cod, cut in chunks. Continue to simmer on low for 10 minutes, then add the soup and half and half. Bring back to a simmer then serve with croutons or crusty garlic bread. This is a BIG recipe - it makes 7-8 quarts of soup. . .Lin
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