Fishermen’s Chowder with Herb Oyster Crackers

You’re probably thinking “oh no, not another soup recipe” but there is a lot of winter ahead of us and lots of pots of soup that will be simmering away during the first few months of the year. This is another wonderful recipe from my mom’s files and isn’t as heavy as many fish stews and chowders. The buttery herb oyster crackers are a crunchy addition to this delicious soup. They are pretty tasty on salads also.

Fishermen’s Chowder with Herb Oyster Crackers

• 4 slices bacon, finely sliced
• 1 small onion, chopped fine
• 1 carrot, chopped fine
• 1 rib celery, chopped fine
• 3 tablespoons butter
• 2 teaspoons flour
• 1/2 teaspoon paprika
• 1 8-oz bottle of clam juice or 1 cup chicken stock
• 1 cup water
• 1/2 cup heavy cream
• 2 russet potatoes, cut into a large dice
• 6 oz. firm white fish such as halibut or cod, skin discarded and cut into 1″ cubes
• 6 oz. salmon filet, cut into 1″ cubes
• 2 tablespoons minced parsley

In a heavy saucepan cook the bacon until crisp. Drain on paper towels. Pour off fat and in pan cook onion, carrot and celery in butter until transparent and soft.

Sprinkle flour over mixture and cook, stirring, 3 minutes. Stir in paprika. Add clam juice or chicken stock and bring to boil, stirring occasionally. Add diced potatoes and simmer until potatoes are tender. Add cream and cook another five minutes. Add seafood and simmer just until fish is cooked through. Stir in parsley, bacon and salt and pepper to taste. Top with herb oyster crackers.

Herb Oyster Crackers

• 1-1/2 tablespoons butter
• 1/2 teaspoon thyme
• 1/4 teaspoon rosemary, finely chopped
• 1/2 teaspoon parsley, minced
• 2 cups packaged oyster crackers

Preheat oven to 350 degrees

In a small saucepan melt butter and seasonings. Add crackers and toss to coat. Arrange on a baking sheet and bake for 10 minutes or until golden.

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