Red Potato Chowder with White Fish #BookClubCookBookCC

The  #BookClubCookbookCC is back after taking December off and we are starting off 2016 with the Pajama Chef's invitation to make Mrs. Enger's Cinnamon Rolls with Coffee Icing and read Peace Like a River by Leif Enger.

A little background if you don't remember my kick off post in July, a group bloggers organized by Camilla of Culinary Adventures with Camilla (click the link if you want to join the fun!) draw inspiration from a book and recipes published in The Book Club Cookbook. Each month, a blogger selected a book and The Book Club Cookbook offers several suggested recipes or the blogger can create a recipe inspired by the story.  At the end of the month the host or hostess posts a round-up and gives away a copy of the book. 

Here are a list of my fellow participating bloggers/hosts:

I hadn't read this book before and was looking forward to it because the summary in the cookbook sounded like a great read! The story takes place in the 1960's and centers around the Lands family. The family is comprised of Reuben, the eleven-year-old protagonist. As well as his older brother Davy, younger sister Swede and their father Jeremiah. The story follows the family from a crime against the family, the arrest of Davy and his escape, reuniting of the family and the different paths the family takes in life after.  

The recipe for this book was cinnamon rolls, but I am not much of a baker and really enjoy savory dishes. I love chowders and enjoyed reading about Swede's favorite meal her father makes for her birthday: red potato chowder with pike. The soup is described as being seasoned with vinegar and pepper and the type of soup that doesn't require crackers. I decided to create my own version of their favorite family meal.  I filled my soup with large chunks of potatoes, onions, celery and large chunks of white fish. Normally, my freeze is a place to find northern pike from my husband's ice fishing outings, but we were out and I opted to use cod, but any firm white fish would work wonderfully. I also added a few splashes of apple cider vinegar and, in my opinion, made the soup even more delicious.  My husband, Kellen and I loved this soup. It was as perfectly warm and filling on a cold evening- I could see why it was such a hit in for our Minnesota family!

Next month I am hosting our book and recipe for the #BookClubCookBookCC- stay tuned! 

Salt and Pepper, to taste

Instructions

In a medium soup kettle, saute onions and celery till tender. Add garlic and cook for an additional minute. Add flour and stir to evenly coat the veggies. Stir in the chicken broth, milk, potatoes and parsley. Bring to a very light simmer and allow potatoes to cook and soup to thicken.

When potatoes have just become tender add the fish and turn heat to low. Cover for 5 minutes while fish cooks. Remove the cover and add the vinegar. Stir and season liberally with salt and black pepper.