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Ingredientes
- 2 T oil
- 1/2 cup chopped onion
- 1/2 cup sliced leeks
- 2 stalks celery chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 2 T dried parsley flakes
- 12 cups water
- 2 cups chicken broth
- 1 cup sliced carrots
- 1 cup fresh or frozen corn
- 2 medium red potatoes, cubed
- 2 bay leaves
- 1/2 t salt
- 1/4 t pepper
- 1 t old bay seasoning
- 1 t dill weed
- 2 T lemon juice
- 1/4 cup butter
- 1/4 cup flour
- 2-12 oz cans evaporated milk
- 2 cups tri-colored conchiglie (shell) pasta
- 2 1/2 cups cooked, flaked haddock
- Garnish:
- Oyster crackers
- Sliced green onions
- Cooked crispy bacon
- In a medium saute' pan, heat oil over medium heat
- Saute' onion, leeks, celery, garlic, red bell pepper, and dried parsley
- Until vegetables are tender, about 5-8 minutes
- Set aside
- In a large soup pot, bring water and chicken broth to a boil
- Add onion mixture, carrots, corn, potatoes and bay leaves
- Reduce heat to medium-low
- Stir in salt, pepper, old bay seasoning, dill weed and lemon juice
- Simmer for 45 minutes
- Meanwhile, in a small saute' pan
- Melt butter over medium low heat
- Whisk in flour
View Full Recipe at Turnips 2 Tangerines
