Fish and Corn Chowder

This recipe is from the Best of Bridge Series, The Rest of The Best and More (Volume 2). The original recipe called for crab, but as I had some frozen fish in the freezer I made a substitution.


4 slices bacon
1/4 cup butter
1 small onion, chopped
1/3 cup flour
3 cups milk
2 medium potatoes, peeled and diced and set in cold water
1 small green pepper, seeded and chopped (I used red pepper)
1 stalk celery, diced
1 bay leaf
1 cup half and half cream
10oz fish (I used cod and halibut)
12 oz. can whole kernel corn (or frozen)
1 Tb. chopped parsley
chopped chives (optional)

Fry bacon until crisp. Cool and crumble. Set aside. In a large saucepan, melt butter and saute onion until soft.

Add flour, stir and cook gently for 1 minute. Gradually add milk, stirring constantly until thickened.

Drain potatoes and add to sauce, with pepper, celery, bay leaf, cream, corn and fish. Simmer 35-40 munitues. Add bacon. Heat through. Season with salt and pepper. Garnish each bowl with parsley (and chives). Serves 6.

Cook's Notes: I used frozen red peppers I had in my freezer and they tasted great. If you find your produce starting to decline in freshness and you don't think you will be able to use it before it goes bad, wash it well, cut it up and put it in the freezer for another use.