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Fresh-Catch and Potato Chowder




Source of Recipe


Internet


List of Ingredients




4 oz. pancetta* or bacon, cut into 1-inch pieces
1 Tbsp. butter
1 cup chopped fennel (1 small bulb)
1 cup sliced leek, white and tender green parts only, or 1 cup chopped onion (1 large)
2 Tbsp. all-purpose flour
4 cups reduced-sodium chicken broth
3 cups peeled, diced potatoes (2 large)
12 oz. skinless whitefish fillets (such as tilapia, walleye, or trout), cut into 1-inch pieces
2 cups frozen whole-kernel corn
2 Tbsp. chopped roasted red sweet pepper
1 tsp. snipped fresh basil


Recipe



In a Dutch oven, cook pancetta until crisp. Drain; return to pan. Add butter, fennel, and leek. Cook, covered, over low heat for 10 minutes or until vegetables are tender, stirring occasionally. Stir in flour; cook 2 minutes, stirring frequently. Stir in broth and potatoes. Bring to boiling; reduce heat. Simmer, covered, 15 minutes or until potatoes are tender. Add fish, corn, sweet pepper, and ¼ teaspoon ground black pepper. Return to boiling; reduce heat. Cook, covered, 5 minutes or until fish flakes easily when tested with a fork. Stir in basil. Season with salt.

Makes 6 servings.

*Note: Pancetta is cured Italian bacon.