Ingredients
2 tablespoons butter
2 cups chopped onion
1 cup white button mushrooms, diced
1 stalk celery, diced
4 cups chicken stock
4 cups diced potatoes
2 cloves of garlic, minced
1 (3 oz) package of bacon bits
2 pounds cod, diced into 1/2 inch cubes
1 (6.5 oz) can of minced clams in clam juice
1 teaspoon Old Bay Seasoning
salt and ground black pepper to taste
1 cup clam juice
1/2 cup all-purpose flour
1 (12 fluid ounce) can evaporated milk
1 tablespoon red wine vinegar
Directions
1. In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms, and celery in butter until tender.
2. Add chicken stock, potatoes, bacon bits, and garlic; simmer for 10 minutes.
3. Add fish, and simmer another 10 minutes.
4. Season to taste with Old Bay seasoning, salt and pepper. Mix together clam juice and flour until smooth; stir into soup. Remove from heat, and stir in evaporated milk and red wine vinegar. Serve.
8 servings