Fresh Bluefish Corn Chowder
- 1 pound bluefish fillets, skinless, cut into 1-inch pieces
- 3 tablespoons butter
- 1/2 cup onion, minced
- 1/2 cup celery, minced
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper, freshly ground
- 1/8 teaspoon cayenne pepper
- 2 cups milk
- 1 14 1/2-ounce can cream-style corn
Melt butter in a medium saucepan. Add onion and celery and sauté lightly. Blend in flour, salt, pepper and cayenne. Add milk slowly, stirring constantly, until slightly thickened. Blend in corn and heat. Add fish and cook until done about 10 minutes.
Place in bowls. Sprinkle with paprika.
Contributed by: Joyce Taylor