Serves 4
Ingredients:
2 slices of bacon, chopped
3 leeks (white part, cleaned and sliced)
3 stalks of celery, peeled and sliced
1/2 teaspoons dried thyme
2 tablespoons all-purpose flour
4 cups clam juice
2 cups of water
1 bay leaf
1 or 2 medium potatoes
2 cups whipping cream or milk
1/4 teaspoon cayenne pepper (optional)
5 fillets white fish cut in cubes (tilapia is a good cost effective choice)
1 teaspoon corn starch if needed to thicken up the soup
2 tablespoon lemon juice
2 teaspoons salt
Directions:
In a skillet on medium heat, cook the bacon until crispy. Remove bacon and put it onto a paper towel. Save 1 tablespoon of the fat from the pan. Reduce heat. Add the leeks and celery. Cook until soft. Add thyme, bacon and salt and stir. Add flour and cook for 1 min. Add clam juice, water and bay leaf and cook for 6-7 minutes.
Transfer mix to slow cooker. Add potatoes and stir. Cover and cook on low for 8 hours or on high for 4-5 hours.
In a saucepan, bring milk to a boil and stir in the cayenne pepper. Add mix to slow cooker with fish. Add lemon juice. Cover and cook on high for 30 min. If needed, add the corn starch. Add more milk if the soup is too thick.
Note: When soup is almost done, taste it. You can always add more lemon juice, salt and pepper for more flavor.
