Old-Fashioned Fish Chowder

By Addie

This hearty fish chowder has been served for generations. It is a meal in itself.

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter or margarine
• 1 large onion, chopped
• 2 medium stalks celery, chopped
• 1 medium clove garlic, chopped
• salt, to taste
• 1 tablespoon flour
• freshly ground pepper, to taste
• 1 large baking potato, peeled and cut into 1/2-inch dice
• 1 tablespoon parsley, chopped
• 2 teaspons fresh tarragon, chopped
• 1 quart whole milk
• 1 bay leaf
• 1 1/2 pounds cod, or other firm-fleshed white fish, skinned and cut into 1 1/2-inch chunks
• 3/4 cup frozen corn kernels, (or from 1 ear of fresh corn)
• 2 tablespoons lemon juice

Preparation

Step 1

In a soup pot, heat the oil and butter over moderate heat. Add the onion, celery and garlic and season with salt. Cook for about 5 minutes or until the vegetables are soft. Add the potato and stir in the flour, parsley and 2 teaspoons of tarragon.

Slowly stir in the milk, add the bay leaf and bring to a boil. Reduce the heat and cook gently for 15 minutes.

Add the fish and the corn and cook for about 5 minutes until the fish has cooked through. Stir in the lemon juice and season to taste with salt and pepper.