Fish Chowder

Dug out of my husband's family archives. My mother-in-law is a spectacular cook. Raised in the mid-west and taught to cook probably from the moment she could walk, she is a treasure trove of yummy recipes. When I first met my husband, she used to put out a monthly newsletter to update everyone on each other. My husband has 4 siblings - so there was a lot to keep up on!!! In each newsletter she would include some old family recipes, or recipes she found in magazines. Someday, I think we should compile it into a book because they are all just stunning and delicious. I will most likely post a recipe of hers every so often as they are, of course, among some of my husbands favorites. Here is one I am going to try to make this week. It looks simple, and I know it tastes fabulous as she used to make it every Christmas. I hope you enjoy it too! (oh...it is NOT figure friendly!)


Fish Chowder (from Sunbonnet Sue - Carolyn Knowles)

2 sticks plus 2 Tbs. butter, divided
1/2 Cup onion, chopped
1 Cup celery, sliced thin
1 Cup carrots, small dice
1/2 Cup green or red pepper, small dice (optional)
1 Cup flour
1/2 gallon milk
1 to 1 1/2 lb. fish flakes (like Louis Kemp - sea legs!)

Melt 2 Tbs. butter in a saute pan. Saute vegetables and set aside.

In large stockpot, melt the 2 sticks of butter and add the flour...whisk together (making a rioux). Once smooth, mix for a minute or two to bring out the nuttiness of the flour. Pour in the milk - continue whisking. Cook until thick (coats the back of a spoon). Stir in the sauted vegetables. Add the fish flakes. Stir to combine and cook for about an hour to allow the flavors to blend very well.

ENJOY!!!!