Rockfish and Corn Chowder
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This recipe is from the Tilghman Island Inn on Maryland's Eastern Shore.
4 tablespoons butter, at room temperature
2 tablespoons chopped onion
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1 carrot, chopped fine
2 stalks celery, chopped
2 medium potatoes, diced
2 cups fish stock or clam juice
1 quart milk
2 cups corn kernels, fresh or frozen
Salt and freshly ground black pepper to taste
2 tablespoons flour
1 pound rockfish or striped bass, skinned and cut into 1/2-inch pieces, or 1 pint shucked oysters
Chopped parsley for garnish
In a large pot over medium heat, melt 2 tablespoons of the butter. Add the onion, bell peppers, carrot and celery and cook until softened, about 5 minutes.
Add the potatoes and stock or clam juice and cook until tender, about 15 minutes. Drain the vegetables; discard the cooking liquid.
Add the milk, corn and salt and pepper to taste to the vegetables and bring the chowder to a boil.
In a small bowl, cream together the flour and the remaining 2 tablespoons butter. Gradually stir the mixture into the boiling chowder. Cook, stirring constantly, for about 3 minutes.
Add the fish (or oysters) to the soup and cook just until the fish is cooked through, about 10 minutes.
Sprinkle the chowder with parsley and serve immediately.
Per serving: 334 calories, 23 gm protein, 29 gm carbohydrates, 15 gm fat, 70 mg cholesterol, 9 gm saturated fat, 372 mg sodium, 3 gm dietary fiber
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Last Call for Cooking Classes
Fall cooking classes in the metropolitan area will be listed in the Sept. 1 Food section. For inclusion in the list, information must be received by Aug. 13 by mail, fax or e-mail. Mailing address: Cooking Classes, Food section, The Washington Post, 1150 15th St. NW, Washington, D.C. 20071-4700. Fax: 202-334-5059. E-mail: firstname.lastname@example.org. Specify in 100 words or less the nature of the courses offered (Scandinavian, French, low-fat, etc.; whether courses are participation or demonstration only, etc.), the number of years the school or instructor has been in operation, the fee and materials costs (if any), location, starting dates and times. Include an address and telephone number for inquiries.