Fish Chowder

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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
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

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