Fish Chowder I
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"If you cannot use russet potatoes, go for the Maine potatoes."
Original recipe yield: 4 servings.
- Prep Time:
- 15 Minutes
- Cook Time:
- 30 Minutes
- Ready In:
- 45 Minutes
- Servings:
- 4
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INGREDIENTS:
- 4 potatoes, peeled and diced
- 1 onion, chopped
- 4 slices bacon, diced
- 1/4 pound haddock fillets, chopped
- 1/2 cup milk
- 1/4 teaspoon freshly ground white pepper
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DIRECTIONS:
- In a large stock pot cover potatoes with enough water so they are fully covered. Bring to boil, then reduce to a simmer.
- In a saute pan cook onion and bacon, over medium heat, until onions are soft. Add to potato mixture.
- Once potatoes become soft, and the broth has a milky look to it, add cut up fish fillets. Heat until fish fillets are cooked through.
- Add enough milk product to bring soup to your desired taste and texture. Season with white pepper and serve.
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