|(Sally Vargas for The Boston Globe)|
Fish chowder with crispy croutes
|½||baguette, thickly sliced|
|2||tablespoons olive oil|
|2||stalks celery, coarsely chopped|
|Salt and pepper, to taste|
|1||cup bottled clam juice|
|1||cup frozen corn kernels|
|½||cup heavy cream|
|2||pieces cooked fish, flaked|
|2||squares cooked potatoes, cut into 1-inch pieces|
|1||cup cooked escarole, coarsely chopped|
2. Brush the baguette slices with olive oil. Set on a baking sheet. Toast in the oven for 10 to 12 minutes, or until golden and crisp.
3. In a soup pot over medium heat, melt the butter. Add the celery, salt, and pepper. Cook, stirring, for 3 minutes. Add the water, clam juice, and, corn. Bring to a boil and simmer, stirring occasionally, for 5 minutes.
4. Add the cream, fish, potato mixture, and escarole. Cook, stirring gently, for 3 minutes or until the soup is hot. Taste the soup for seasoning and add more salt and pepper, if you like. Sally Pasley Vargas