Larson’s Fish Chowder

Serves 2-4

Karen Larson says striper can work in this recipe, but cod or tilefish work the best. The addition of a roux gives the chowder a creamy, rich flavor.

Ingredients

*2 medium potatoes diced into 1/4 inch

*2 small onions diced

*4 stalks celery diced

*Salt and pepper to taste

*2 to 3 fish filets cubed

For the Roux

*1/2 stick butter

*1/4 cup flour

*14 oz. can of sweetened condensed milk

*1 cup whole milk

Directions

*Place potatoes, onions, and celery in a soup pot with water to cover.

*Cook until tender

*Add cubed fish filets.

*While soup is simmering, prepare your roux. Melt butter in a saucepan. Add flour and whisk until combined for about 1 minute. Gradually add the condensed and fresh milk and stir until slightly thickened.

*Add the roux to your soup pot. Stir well. Check to see if more salt or pepper is needed.

*Add handful of chopped parsley.

Serve immediately.

To read all about Miss Barnegat Light go here