Tog Chowder

With the chill of autumn setting in and old man winter fast approaching, I thought I'd share one of my favorite feel-good soups, Tog Chowder. 

Here's what I use...

2-3 tablespoons of butter
2-3 cups of onions, chopped
About a dozen fresh mushrooms (I really like mushrooms.  Give or take to your preference)
2 stalks of celery
Small can of corn
4 cups of chicken stock
4-5 cups of potatoes, diced.
2 lbs of tautog, diced into 3/4" cubes.  Any firm white fish will do, such as striper/rockfish, cod, etc, but my favorite is tautog. 
1/4 teaspoon of ground thyme.  Some people like Old Bay, too.  Add to taste.
Salt and black pepper to taste
2 twelve ounce cans of evaporated milk
Finely chopped parsley

In a large pot, melt the butter over medium-high heat.  Saute the onions, mushrooms, and celery just a little bit.  

Add the chicken stock, potatoes and corn;  simmer for about 10 minutes.

Add the fish and simmer for another 10 minutes.

Add milk, season to taste with thyme or Old Bay, salt and pepper.  Let simmer for another 5-7 minutes.  It should thicken up a bit.

Add parsley.  

Done.

I like those french fried onion things that go on greenbean casseroles, too.  Add a nice piece of crusty bread and it's a great meal after a cold day on the water.  Enjoy...