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(Sally Vargas for The Boston Globe) |
Fish chowder with crispy croutes
April 25, 2012
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Serves 4
| ½ | baguette, thickly sliced |
| 2 | tablespoons olive oil |
| 2 | tablespoons butter |
| 2 | stalks celery, coarsely chopped |
| Salt and pepper, to taste | |
| 1 | cup water |
| 1 | cup bottled clam juice |
| 1 | cup frozen corn kernels |
| ½ | cup heavy cream |
| 2 | pieces cooked fish, flaked |
| 2 | squares cooked potatoes, cut into 1-inch pieces |
| 1 | cup cooked escarole, coarsely chopped |
2. Brush the baguette slices with olive oil. Set on a baking sheet. Toast in the oven for 10 to 12 minutes, or until golden and crisp.
3. In a soup pot over medium heat, melt the butter. Add the celery, salt, and pepper. Cook, stirring, for 3 minutes. Add the water, clam juice, and, corn. Bring to a boil and simmer, stirring occasionally, for 5 minutes.
4. Add the cream, fish, potato mixture, and escarole. Cook, stirring gently, for 3 minutes or until the soup is hot. Taste the soup for seasoning and add more salt and pepper, if you like. Sally Pasley Vargas
© Copyright 2012 Globe Newspaper Company.
