Here is our own special Coudersport version. We're big on using
ingredients available in a little mountain town. Same results
. Try it.
1/2 pound of raw white fish, cut in small bite-sized pieces
1 cup of white wine
1/8-pound (3 long strips) of bacon, diced
2 tablespoons of butter
1 medium onion, diced
2 teaspoons of minced garlic
2 stalks of celery, diced
1 teaspoon of dry thyme
1 pound of potatoes, diced
1 1/2 cups of heavy cream
Parsley or chives for garnish

Heat a heavy bottom pot over medium heat and add bacon, cook until
golden brown. Add the butter, onions, garlic, celery and thyme, and
ee. Continue cooking, stirring occasionally until softened but not

Add the potatoes and the white wine, which should cover the potatoes
completely. Bring this to a boil until the soup begins to thicken. Stir and
break up some of the potatoes to release the natural starch and thicken
the soup.

Add the raw fish pieces and cream. Salt and pepper to taste. Simmer the
soup slowly for 20 to 30 minutes to cook the fish in and bring the flavors
together. Don't let it boil. Let it cool slightly before serving. Ladle the
chowder into cups or bowls. Garnish it with parsley or chives. Serves

1/4 cup of butter plus 1 tablespoon more
1 onion
1 cup of cornmeal
1 cup of all-purpose flour
6 tablespoons of sugar
1 tablespoon of baking powder
3/4 teaspoon of baking soda
3/4 teaspoon of salt
1/2 cup of whole milk
1 egg
1 tablespoon of pepper

Dice the onion, and caramelize them in a saucepan with a tablespoon of
butter. Meanwhile melt the other 1/4-cup of butter in another small

In a mixing bowl, sift together all of the dry ingredients, and add the milk
and melted butter. Stir to mix but do not over stir. Fold in the onions.
Bake in a muffin pan at 350 degrees for fifteen to twenty minutes until
golden brown. Serves four.
The Soup Chef presents ...
Fish Chowder
at The Fatted Café
Serve with hot corn bread.
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