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Fish chowder

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Ingredients/Components

fish fillets*
bacon, cut into 1/2-inch pieces - 1/2 lb
potatoes, cut into 1/2-inch cubes
onions, chopped - 1/2 lb
water
salt
pepper - 1 tsp
cans whole kernel corn - 2 oz
can evaporated milk - 1 oz
sliced pimientos - 2 oz
stick butter - 1/2 item
parsley flakes for garnish - 1 item

How to make fish chowder:

In a large pot (heavy, so chowder will not stick), cook bacon until crispy. Add onions and saute until tender. Add potatoes, water, salt and pepper. Bring to a boil; reduce heat, cover and simmer until potatoes are tender, but firm. Add frozen or fresh fish fillets (can be cut into large chunks); cook covered 8 to 10 minutes. Stir until fish breaks up easily. Stir in corn and milk. Cook covered until heated thoroughly. Add butter.

*I use catfish when available, but other fish will do nicely. So good on cold nights!

Recipe categories: Soups & stews, Chowders, Cod.

Rating:

3.7

Average rating: 3.7, total votes: 3

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