Fish Chowder

printer-friendly version

ingredients 1 lb. fish fillets, cut into 2‑inch cubes 2 med. potatoes, cut into 3/4‑inch cubes — about 2 cups 1 med. carrot, diced — about 1/2 cup 2 tsp. salt 1/8 tsp. pepper 4 slices bacon, crumbled 2 Tbsp. bacon drippings 1/2 cup onion, chopped 2 cups milk 3 Tbsp. all-purpose flour 1/4 tsp. dried thyme, crushed 2 cups water method In a large saucepan, bring water to a boil and add carrots and potatoes. Reduce heat, cover, and simmer for 5 minutes. Stir in fish, salt, and pepper. Simmer, covered, 10 minutes. Meanwhile, in a small skillet, cook onion in bacon drippings until tender. Blend 1/2 cup of the milk with the flour and stir into the fish mixture. Add the bacon, onions (and drippings), thyme, and remaining milk. Cook, stirring constantly, until bubbly; cook another 1 minute; serve immediately. 6 servings : Charles Nyström Sublett