"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Tuesday, April 7, 2015

Cod and Kale Veggie Soup

Makes 4 servings

4 slices bacon (about ¼ pound), chopped (if you do not have the bacon you can use 1-2 tablespoons bacon grease)
1 medium onion, chopped
1 teaspoon Old Bay Seasoning
3 New potatoes diced (about 2 cups diced)
1 Carrot pealed and thinly sliced
1 cup Button Mushrooms chopped
1/2 cup frozen corn
4 cloves of garlic minced
4 tablespoons flour
1 or 2 8-ounce bottles clam juice
½ cup water
4-6 drops of hot sauce
1 tablespoon dried parsley
¾ cup whipping cream
Coarse kosher salt and freshly ground pepper
½ pound Pacific cod, cut into 1-inch pieces
Finely chopped Kale (about 2 cups)
Cook the bacon in a heavy large pot over medium heat until brown and crisp, stirring occasionally, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel and drain. Add the onion and mushroom. Saute until the onion is tender, about 5 minutes, add diced new potatoes and saute for a couple minutes. When potatoes, carrots and frozen corn start to soften stir in the Old Bay Seasoning and minced garlic. When you an smell the garlic add 4 tablespoons of flour, coating vegetables. Add the clam juice, ½ cup water. Bring the mixture to a boil. Reduce the heat to medium, cover and simmer until the potatoes are just tender about 8 minutes.
Add the cream and drained bacon to the chowder. Add hot sauce and dried parsley. Sprinkle the cod with salt and pepper. Add the cod and kale to the soup. Simmer until the fish is opaque in the center (to check, cut into a piece of fish with a small knife or break apart with a spoon), stirring occasionally, about 5 minutes. Taste and adjust the seasonings. Ladle the chowder into warmed bowls and serve.