Vince’s Fish Chowder
By Hookemharry


What you need.

Two pounds sea bass or ling cod

Four large red potatoes – cut into chunks (leave unpeeled if you so choose)

Two six ounce cans chopped clams – with juice

Two large smoked ham hocks

One medium onion chopped

One teaspoon course ground black pepper

Salt to taste

Two tablespoons butter or margarine

Four thinly sliced celery stalks

One fifteen ounce can cream style corn

Two cups milk Two cups water

Half teaspoon liquid smoke

 

What you do.

Melt the butter in a large pot and add the onions. Cook onions until they become opaque. Next, add all the ingredients except for the fish and creamed corn. Simmer for approximately sixty minutes. Be sure to stir, so the soup doesn’t stick to the bottom of the pot. Now add the corn and fish and simmer for another ten minutes. When served with fresh baked and steaming bread this meal just can’t be beat.






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