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Ingredients
| haddock fish: 2 lbs |
| bacon: 0.25 lb (chopped) |
| russet potatoes: 6 whole potatoes (peeled and cubed) |
| onions: 1 (chopped) |
| all-purpose flour (unsifted): 1/3 cup |
| whole milk: 2 cups |
| salt |
| black pepper |
| water |
Fish Chowder
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
20 min -
Servings
6 serving(s)
Tags
- Cook chopped bacon and onion in large pot.
- Cook slowly; onion should be soft but not brown.
- Remove onion and bacon from pot; set aside.
- Leave 2 tablespoons bacon fat in pot.
- Put potatoes in same pot.
- Add just enough water to cover.
- Cook 5-10 minutes.
- Add fish to pot.
- Cook until fish is flaky.
- Remove skin from fish.
- Thicken with flour mixed with a little water.
- Bring to a boil.
- Reduce heat until no longer boiling.
- Add milk, bacon and onion.
- Heat but do not boil.
- Salt and pepper to taste.