Burbot/Eelpout Chowder

Burbot/Eelpout Chowder

4 oz. bacon

1 lg. onion, chopped

1 stalk celery, chopped

1/4 c. unbleached all-purpose flour

2 med. potatoes, peeled and diced

2 c. homemade chicken broth or low- salt canned broth

1 bay leaf

2 c.  milk

1/2 red and 1/2 green pepper chopped

3 cups corn

salt and pepper to taste

2 c. Burbot cut into 1-inch pieces

chives, basil, and parsley to equal about 1 tbsp. chopped--use one or a combination

 In a large soup kettle, fry the bacon until crisp. Remove the bacon. In the same pan (with the bacon fat), add the onion and celery and cook over medium heat until soft. Meanwhile, chop the bacon and reserve.  Sprinkle the flour over the vegetables, stirring and cooking for about 3 to 4 minutes.  Add the potatoes, chicken stock, bay leaf , a sprinkle of salt and pepper, then bring the mixture to a boil. Immediately reduce the heat and simmer until the potatoes are soft, about 20 minutes.

 Add the milk, sweet peppers, corn, and burbot. Cook the soup at almost a simmer, about 8 to 10 minutes, but don't let it boil again. Taste and adjust the seasoning, adding salt and pepper to taste and, possibly, a dash of tobasco or a splash of wine.  Just before serving, stir in the bacon and the herbs--or just sprinkle them on top.

Serves 8