I’d never had fish chowder before I married the A-Man.
And frankly, it took him two years to make it for me. Four if you count dating.
But it was worth the wait.
Chowder always sounded amazing (because I love a good, creamy soup), but the typical chowder is clam, so… you know… I never ate it. And I guess I just never considered fish chowder. I dunno…
I really want to write a few more paragraphs using “chowder,” because every time I type it, I think “chowda.” Now I’m going to go around thinking in a Boston accent all day: “Aaron, we need to get gas for the cah. Let’s play cahds, but don’t be a cheetah.” Cheater. Get it?
After I made the chowder, Aaron added a couple jalapenos to the simmering concoction. We had quite a bit left over, so I froze most of the leftovers as baby food for B-Boy. Brilliant, right? You followin’ me? Can you tell what’s about to happen?
Yeah, I reheated the chowder, fed Bronson a bite, and he shivered and looked totally confused. I fed him another bite. Same reaction. A third. I thought I was a quick learner… Finally I thought, “Maybe it spoiled,” so I tasted it. Ohh yeah. Jalapeno.
So I heated up some veggies for him. Poor kid. He didn’t cry, though, so I suspect he didn’t hate it.
2 cups firm fish, chopped (I used grouper from A-Man’s deep sea fishing trip)
1 onion, diced
4 cloves garlic, minced
Old Bay seasoning, a good hearty shake (or two)
3-4 stalks celery, sliced
3-4 carrots, sliced
2-3 potatoes, cubed
4 cups stock
2 cups half-and-half