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1 lb. fish (any type), cut into 1 inch pieces
3 slices bacon, cut into 1/2 inch pieces
1 c. onions, diced
1 c. green peppers, diced
1 can of cream corn
2/3 c. carrots, diced
2 cans tomatoes, undrained
4 lg. potatoes, diced or 2 c.
3 c. skim milk
1/2 c. white wine
3 level tsp. dry chicken bouillon
1 bay leaf
1 tsp. basil
1/4 tsp. cayenne
1/2 tsp. thyme leaves
2 tsp. salt or to taste
Freshly ground black pepper to taste
1/4 c. oat bran
2 tbsp. arrow root mixed with 1/4 c. water
Using a Dutch oven over low heat, brown bacon slowly, then add the onions. After 2 minutes, add celery, green peppers, carrots, and potatoes. Sprinkle with oat bran and stir. Add fish and dry herbs and spices. Then add cream corn, skim milk, and white wine; stir slowly. Bring to a boil, then lower heat and simmer for 15 minutes, then mix arrow root with water and stir into chowder. Serve over Chinese noodles.
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