striper chowder

the title says "striper" chowder, but you can use any firm, large flake fish. I got this recipe from a captain in Chesapeake bay several years ago, ive tweaked a couple things along the way, but it is a very good wintertime dish.

in a big stock pot melt butter (not margarine)
add 2 leakes diced to the butter and sauté until they start to become transparent
add a bottle of clam juice to the pot
add 2 carrots diced to the pot, simmer all ingredients until carrots become tender

boil 4 large potatoes peeled and diced in another pot (the reason I use another pot is to avoid all the starch in the big main soup pot)
just before the potatoes start to soften to the point they begin to mash when pressed, remove and rinse under cold water to stop them from getting softer.

ahead of time I cut 2 medium striper filets into 1 in sq chunks an toss in olive oil, moderately coat with old bay seafood seasoning.
on a hot grill I place soaked hickory chips in one corner , once they start smoking I place the chunks of striper on a preheated fajita iron and place them on the grill and close the lid, I let them grill/smoke for a few minutes, not so long that they will disintegrate, but are still very firm.

I add the potatoes, striper chunks to the clam juice broth.
add a can of cream style corn (plain whole kernel sweet corn will work as well)
add a little heavy cream to the mix, just enough to turn the mix in the pot a creamy white color.
I also add a bit of fresh ground peppercorn
you can use powdered garlic if you like , I roast a garlic clove wrapped in tinfoil with butter and mash it up in the original clam juice in the pot, a little more trouble but I like it.

simmer until all ingredients are hot , not too long or the potatoes will turn to mush.

serve with good oyster crackers and your favorite cold yellow beverage.;)

forgot to mention to add enough water to just barely cover all the ingredients once the potatoes and fish are added to the stock pot.

Here's the one I used this past weekend...

Serves 16-20
3lb skinless Striped bass filet
48-ounce clam juice
½ lb slices bacon, finely chopped
3 medium onions, diced
1 cup Frozen whole corn
½ T dry thyme leaves
½ t ground white pepper
3 bay leaf
1stick butter
4 stalks celery, diced
2 garlic cloves, chopped
6 dash Worcestershire Sauce
2 pound russet potatoes, peeled, ½ inch dice
1/2 cup all purpose flour
3 cups half and half
1/4 teaspoon cayenne

Place the filets in a large shallow pan and cover with the clam juice. Gently poach over low to medium heat just until fish flakes. Remove fish from broth immediately and set aside to cool. Reserve broth.
In a heavy bottom soup pot, render the bacon until just crispy. Remove bacon from pan and reserve. Pour off 1/3 of the bacon grease and turn up the heat to medium high.
Add the onion, thyme, bay and pepper. Reduce heat to medium. Sauter until onions begin to clear. Add butter, garlic and celery. Sauter until all vegetables soft, but NO BROWNING. Add Worcestershire, stir.
Add flour and bacon to vegetable and combine well. Slowly add reserved stock. Stir until smooth. Reduce heat to medium low, add potatoes and corn. Simmer for 20 minutes until potatoes are tender.
Add cooked fish and simmer 5 minutes. Add Half and Half and season with cayenne to taste.