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Fish and Potato Chowder: Saving Second Base

Today’s Author is Sherry:

My Mom, Wilma, is a breast cancer survivor and a fisherman’s daughter. My strongest food-related memories with my Mom always involve seafood. She grew up in Florida, her dad was a fisherman, and she worked in his fish market as a teenager. Any time we went to visit my grandparents, my Mom and Grandma made a huge batch of fried fish, gumbo, and hush puppies. Mom makes some of the best seafood ever, and it is still what I ask for when we visit her in Florida. Only now, the women in the kitchen are my Mom and my older sister, Cathy. When my mother was diagnosed with breast cancer, I knew she was in great hands with Cathy. Being so far away (14 hours by car) was hard, but my sister never let me feel guilty for not being there to help Mom. Mom has been cancer free for a few years. My Mom and my sister are rock stars, and they make a mean batch of fried grouper and hushpuppies.

The photo…

The photo is my Mom (Wilma Kuninger), in the middle of her chemo and radiation. It was December 2006 and I’m so glad she let me take some photos of her and her beautiful head.

Sherry Carr-Smith is a Gulf Coast of Texas girl. One who can’t make seafood to save her life. You can get to know her and her family at www.paperscissorskeyboard.com

Author/Source:

Tricia @ onceamonthmeals.com

Ingredients:

  • 3 cups water
  • 1 lb. or more of boneless white fleshed fish (grouper, cod or tilapia are great).
  • 1 rib of celery washed and cut into small bite-sized pieces
  • 1 small to medium onion, diced
  • 2 large potatoes peeled and diced into bite size
  • 2 cups of milk
  • 1 fish boullion cube or 1 cup of chicken stock
  • Salt to taste
  • Pepper to taste
  • Garlic powder to taste
  • A little bit of butter
  • 1 or 2 slices of crispy bacon
  • Dry (or fresh) chopped parsley to taste
  • Dry potato flakes (to thicken broth)

Directions:

Bring water to boil. Add fish, potatoes, celery and onions. Season with salt, pepper and a little garlic powder. Add chicken stock or fish boullion cube. Lower heat. Add parsley and bacon. Make sure fish and potatoes are done and that the fish is broken up into small pieces. To thicken, add potato flakes to hot broth to desired consistency. Add butter and stir.

Can be made ahead and refrigerated for next day.

Want to know how you can help? or be a part of this project?

  • LIKE the Saving Second Base Facebook Fan Page!
  • We’re on TWITTER!!! @Savng2ndBase (i know it’s missing an i but someone already HAS saving2ndbase and isn’t using it :-{ ) Follow us and spread the word!
  • Post our button
  • Send us your story and recipe: one that reminds you of/celebrates someone who has fought with, is living with, is fighting cancer, has lost the fight…. send a story, a recipe, a blurb with recipe, a memory with recipe, a tribute with recipe… and pictures.. a picture of the person.. a picture of the recipe (preferably both) but either works. Please send this to: Breastcancerebook @ gmail.com and we’ll post your recipe/story and send you a release for inclusion in the eCookbook.
  • We’re going to post at least one recipe and story every. single. day in October on A Southern Fairytale and on Once A Month Mom and then we’ll compile all the stories and recipes into an e-book that can be purchased and ALL PROFITS. ALL OF THEM. will be donated to the Susan G Komen Foundation. (Rachel and I are not taking a single solitary cent for any of this)
  • Tweet with #saving2ndbase

One Response to “Fish and Potato Chowder: Saving Second Base”

  1. [...] importantly, please, please, please click over and read Sherry‘s story and recipe for the Saving Second Base recipe and dedication to her mother [...]

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