Family Fish Chowder
Yield
8 servingsPrep
10 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | slices |
bacon
1/4 inch thick |
|
| 3 | cups |
yellow onion
diced |
|
| 6 | medium |
potatoes
peeled |
|
| 1 | pound |
haddock
|
|
| 1 | pound |
fish, cod
|
|
| 2 | cans |
evaporated milk
|
|
| 1 | cup |
milk
whole |
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7 | slices |
bacon
1/4 inch thick |
|
| 7.1E+2 | ml |
yellow onion
diced |
|
| 6 | medium |
potatoes
peeled |
|
| 453.6 | g |
haddock
|
|
| 453.6 | g |
fish, cod
|
|
| 2 | cans |
evaporated milk
|
|
| 237 | ml |
milk
whole |
|
| 1 | x |
salt and black pepper
|
*
|
Directions
Fry the bacon, remove from the pan, and place on a paper towel.
Sauté the onions in the bacon fat and set the pan aside.
Cut the potatoes in half the long way, then into ¼ inch slices.
Put them in a non-reactive pot large enough for the chowder.
Cover the potatoes with water and boil until tender.
Be careful not to put in too much water or hte chowder will be soupy.
While the potatoes are cooking, cut the fish into generous bite-sized pieces.
When the potatoes are ready, add the fish to the pot, cover and simmer until the fish flakes.
When the fish is done, crumble the bacon and add it to the pot along with the onionbs and any grease in the pan, the evaporated and whole milks.
Bring the mixture to a boil, cover, and turn the heat down.
Simmer for 5 minutes and add salt and pepper to taste.
Chowder invariably tastes better when made a day ahead.
