Cod and Vegetable Chowder

Wish you were all here! I don't know if it's the Lake Superior air or just these particular ingredients, but all that's simmering right now smells like the best thing in the world! Chop and sauté the following together, adding the water just a little at a time then simmer everything on low heat for 30-40 minutes.

• 4 stalks celery
• 4 big carrots
• 
  1 med. onion
• 6 cloves garlic
• 2 mini red peppers
• 3 scrubbed potatoes
• 8oz. frozen green beans
• 1 pkg. dry onion soup
• chopped celery tops
• 1t± black pepper
• 4T butter
• 6c water

• 1 can cream soup
• 1# cod - cut into chunks

Stir in the can of soup, then add the cod. Simmer on very low another 15-20 minutes to poach the cod. Stir again, gently. Serve with crusty buttered bread. Perfect for a  beautiful, cool, sunny, Fall Football Sunday! . .Lin

Vegetable, Corn, Potato Chowder with Cod

3-4 stalks of celery

some small carrots

part of a red pepper

several green onions

3 med. Yukon Gold potatoes

1-2c skinny frozen green beans

1-2c fresh, canned or frozen corn

3-6c water

1t Penzey's 'Smoky' salt and pepper

2-3T Better Than Bouillon - lobster flavor

4-8oz. ocean cod cut in chunks

1 13.5oz. can coconut milk

Chop, slice or dice the vegetables however you'd like.  Put them in a 4 quart pot and simmer with the butter, just until it melts. Add the water and everything else in this group.  Simmer about a half hour until the vegetables are cooked as you like them.

Stir in the cod and coconut milk, bring back to a simmer and serve. . .Lin

Corn-Potato-Cod Chowder

3 carrots

3 stalks celery

½ med.-lg. onion
⅔c green onion tops

4 med. red potatoes - peeled

1-2T butter

Saute this until the potatoes barely soften.  Combine the following in a 2 quart pot.

1 can Cream of Mushroom Soup

2T Better Than Bouillon - lobster flavor

1t Penzey's Smokey (salt & pepper)

4c water

1#-1½# cod loins - cut in bite-size chunks

I had about a cup and a half of leftover sauteed potatoes and onions I also added to the broth, then blended all this with my immersion blender before adding to the vegetables.  Cover and simmer for 15 minutes.  Add the cod and simmer another 15 minutes.  Serve with oyster crackers, potato rolls or cornbread. . .Lin

Cod-Corn-Potato Chowder

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