Souper Bowl/Sundae

This weekend, I have been having fun in the kitchen.  Some weekends are like that, where I enjoy trying new recipes or tweaking old ones.

In honor of Super Bowl Sunday, I made both soup (or more accurately, a chowder), and sundaes (I will share that later this week).

My husband is originally from Massachusetts, so I had to make a fish chowder in honor of his New England Patriots.

This uses cod, and My Man gave us a little speech on the mismanagement of the cod industry in New England while we were eating this at lunch. Thankfully, our cod today was from the Pacific ocean.   ;)

Fish Chowder
adapted from allrecipes.com 
(click here to print)

• 2 Tbsp. butter
• 2 cups chopped onion
• 1 stalk celery, chopped
• 2 (14.5 ounce) cans low-sodium chicken stock (or use homemade if you have it)
• 4 large potatoes, peeled and diced
• 2 pounds cod, cut into 1 inch cubes
• 1 Tbsp. Old Bay Seasoning, or to taste (this sounds like a lot but this needs a lot of salt)
• ground black pepper to taste
• 1 cup bottled clam juice
• 1/3 cup all-purpose flour
• 1 (12 ounce) can evaporated milk

Melt the butter in a large, heavy pot over medium heat.  Add the onions and celery and saute until tender but not brown.

Add the potatoes and chicken broth and simmer for 10 minutes.

Add the fish and continue to simmer for an additional 10 minutes.

Combine the Old Bay seasoning, pepper, clam juice and flour and whisk until smooth.  Add to the pot, stirring gently, and continue to cook for about 5 minutes until it starts to thicken.

Add the evaporated milk and heat through.

Sprinkle with a little extra Old Bay, if desired, for color.

My Man really enjoyed this.  It brought him back to his mom's cooking, I think.  He just kept saying, "This is good!"

I hope that tonight's game isn't giving him indigestion, though!

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