Cullen Skink Chowder
(Boyne Mountain)


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Ingredients

8 oz Smoked bacon (diced)
12 oz Mirepoix (medium dice)
2 tbs Butter
2 tbs Flour
2 quarts Chicken stock or clam juice
4 cups Idaho potatoes (medium dice)
1 cup Instant mashed potatoes
1 lb Smoked whitefish fillets (bite size pieces)
8 oz Milk
8 to 12 oz Heavy cream
2 tbs Parsley (chopped)
1 tbs Thyme (chopped)
Salt and pepper to taste

Instructions

In a large soup pot, render the bacon over low heat to release the fat, about 4 to 5 minutes. Add the mirepoix and butter then sauté until onions are translucent, about 8 to 10 minutes. Add the flour and stir until the all the flour is combined with the fat and vegetables. Add the stock and bring to a simmer. Adjust thickness with instant mashed potatoes. Add potatoes and cook until tender, 12 to 15 minutes. Add the fish and simmer for 2 to 3 minutes. Finish the chowder by adding the milk, heavy cream, thyme and parsley. Bring the soup back to a simmer, add the salt and pepper and serve. Yields about 8- 8oz. servings
 
 
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