Although we feature smoked fish in this chowder, the recipe works equally well with fresh fillets of such white fish as cod, haddock, halibut, or snapper.

　　

Ingredients

Makes about 12 cups

　　3 slices bacon, chopped

　　2 medium onions, chopped

　　1 1/2 pounds russet (baking) potatoes

　　2 celery ribs, chopped

　　1 1/2 cups chicken broth

　　1 1/2 cups water

　　a 10-ounce package frozen baby lima beans

　　a 10-ounce package frozen corn

　　2 teaspoons cornstarch

　　1 1/2 cups half-and-half or milk

　　1 to 2 teaspoons Worcestershire sauce

　　1 pound finnan haddie (smoked haddock), cut into 1-inch pieces, or 2 smoked trout, skinned, boned, and flaked into 1-inch pieces

　　3 tablespoons minced fresh parsley leaves or fresh dill

　　

Step 1

In a heavy kettle (at least 5 quarts) cook bacon over moderate heat, stirring, until crisp. Add onions and cook, stirring, until softened. Peel potatoes and cut into 3/4-inch cubes. Add potatoes, celery, broth, and water and simmer, covered, 10 minutes. Add lima beans and corn and simmer, covered, 5 minutes.

　　

Step 2

In a small bowl dissolve cornstarch in half-and-half or milk and stir into simmering soup with Worcestershire sauce. Bring soup to a boil, stirring, and add fish. (If using smoked trout, no further cooking is necessary; if using finnan haddie or fresh fish, simmer, covered, 5 minutes, or until it just flakes.) Stir in parsley or dill. Soup may be made 2 days ahead (cool uncovered before chilling covered.) Reheat gently.