Fish Chowder

Try this with local barramundi - farmed in Turners Falls and available in local supermarkets. I made this with potatoes from the farmers market (the last few stored from last year), local onions from Fosters, and corn and parsley from my freezer.

2 Tbsp butter
1 large onion, chopped
2 lbs potatoes, cubed (peeled if desired)
3 Tbsp flour
Water or veggie stock
1 cup corn (frozen is fine)
1 1/2 - 2 cups flaked cooked fish
1 cup milk
1/2 cup chopped parsley (frozen is fine)
Salt and pepper

Heat the butter in a soup pot. Add the onion and saute for 2-3 minutes over medium-high heat. Add the potatoes and saute, stirring, for a minute or so. Stir in the flour and make sure everything gets well coated, sauteing for another 1-2 minutes. Add water and/or vegetable stock to cover the potatoes. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes.

When the potatoes are done, you may opt to puree a little of the soup for a thicker, creamier texture. You can do this with an immersion blender or by removing 1-2 cups or soup, pureeing in a blender or food processor, and returning it to the pot. Or you may choose to leave it as is, thickened only by the flour.

Add the corn and fish and simmer until heated through, a few minutes. Stir in the milk and parsley, then add salt and pepper to taste. Serve hot.

Serves about 6.