- 2 tablespoons butter
- 1 medium-large onion, chopped
- 1 cup bottled clam juice
- 1 cup water
- 1 pound red-skinned potatoes, diced
- 4 cups half-and-half
- 1 1/2 cups fresh (2 large ears) or thawed frozen corn kernels
- 8 ounces smoked peppered mackerel, smoked trout, or other smoked fish, skin and bones removed, broken into rough 3/4-inch chunks
- 2 tablespoon chopped fresh tarragon
- coarse-ground black pepper (if not using peppered fish)
1. Melt the butter in a medium to large soup pot. Add the onions and cook over medium heat, stirring occasionally, until softened, about 6 minutes.
2. Add the clam juice, water, and potatoes. Bring to a boil. Reduce the heat to medium and cook, covered, until the potatoes are almost tender, about 10 minutes.
3. Add the half-and-half and corn and continue to simmer gently over medium-low heat until the corn and potatoes are both tender, about 10 minutes. Do not boil vigorously or soup will curdle.
4. Stir in the fish, tarragon, and pepper. Let stand for at least an hour before serving to allow flavors to blend, or refrigerate for up to a day. Reheat gently, being careful not to boil.
Serve with dark green leafy salad and bread.
from Dishing Up Maine
Yield: 4 main-course servings servings