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Fish chowder with crispy croutes

(Sally Vargas for The Boston Globe)
April 25, 2012
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Serves 4

½baguette, thickly sliced
2tablespoons olive oil
2tablespoons butter
2stalks celery, coarsely chopped
Salt and pepper, to taste
1cup water
1cup bottled clam juice
1cup frozen corn kernels
½cup heavy cream
2pieces cooked fish, flaked
2squares cooked potatoes, cut into 1-inch pieces
1cup cooked escarole, coarsely chopped

1. Set the oven at 400 degrees.

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

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