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Pollock Chowder

Featuring

Pollock Fillets Trident 2-4 oz. Skinless,Boneless IQF (1/10 lbs.) 449466.

Ingredients

2  TBSP Lemon Juice
1  TSP Black Pepper
1/2  Cup Bacon (Crisply Cooked & Crumbled)
1/4  Cup Parsley (Chopped)
2-1/4  Cups Onions (Chopped)
3/4  Cup Celery (Chopped)
1  TBSP Garlic (Minced)
1/2  Cup Butter
1  Cup Flour
7  Cups Chicken Broth
4  Cups Red Potatoes (Cut into 1/2 inch Chunks)
2-1/2  Cups Green Bell Peppers (Seeded & Chopped)
1  TSP Dill Weed
7  Cups Milk
3  lbs Pollock Fillets Trident 2-4 oz. Skinless,Boneless IQF (1/10 lbs.) 449466
5-1/2  Cups Corn Kernels (Frozen)

Directions

1. Saute onions, celery and garlic in butter over medium heat for 5 minutes, or until softened.

2. Remove from heat and whisk in flour.

3. Return to heat, cook 2-3 minutes and gradually whisk in chicken broth.

4. Add potatoes, peppers and dill weed. Bring to a boil, reduce heat to and simmer 10 minutes, stirring occasionally, until potatoes are softened.

5. Add milk; bring to a low boil. Add pollock and corn.

6. Cook 5 minutes, or until pollock flakes when tested with a fork.

7. Stir in lemon juice and pepper.

8. To serve: Ladle 1 cup chowder into each soup bowl. Garnish each with 1 teaspoon bacon and 1/2 teaspoon parsley.