Fish Chowder

another fresh seafood idea

Fish Chowder. Photo by Vanda Lewis

Fish Chowder. Photo by Vanda Lewis

Use your favorite firm fish for this satisfying chowder recipe, pair it with hot cornbread.

  • 1 pound skinless firm fish fillets, cut into 1-inch pieces
  • 3 strips bacon
  • ½ cup chopped onion
  • 2 cups hot water
  • 1 cup diced potatoes
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 cups milk
  • 2 tablespoons finely chopped fresh parsley

Fry bacon over medium heat until crisp. Remove, crumble and set aside. Put 1 tablespoon bacon drippings in large saucepan, discarding the rest. Add onion and cook over medium heat until slightly brown. Add water, potatoes, salt and pepper; cook until potatoes are partially tender, about 10 minutes. Add fish and cook until potatoes are done and fish can be flaked easily with a fork, about 10 minutes. Add milk and heat. Do not boil. Place in serving bowls. Sprinkle with bacon and parsley. Serves 4 to 6.

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas 

Contributed by Joyce Taylor

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