Fish Chowder

Name: Fish Chowder
Ingredients: 6 slices bacon; 3 medium onions, chopped; 3 large potatoes, unpeeled and cut into 1/2-inch cubes; 2 (8-ounce) bottles clam juice; 2 teaspoons Worcestershire sauce; 1 teaspoon dried thyme; 2 pounds haddock or other firm white fish; 4 cups milk; 2 cups half-and-half; 1 teaspoon salt; 1 teaspoon freshly ground pepper; Garnish: fresh thyme leaves

12 ingredients

2 steps

Ingredients

6 slices bacon
3 medium onions, chopped
3 large potatoes, unpeeled and cut into 1/2-inch cubes
2 (8-ounce) bottles clam juice
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
2 pounds haddock or other firm white fish
4 cups milk
2 cups half-and-half
1 teaspoon salt
1 teaspoon freshly ground pepper
Garnish: fresh thyme leaves

Directions

1

Cook bacon in a large Dutch oven until crisp; remove bacon and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon and set aside.
2

Saute onion in hot bacon drippings over medium heat 5 minutes or until tender. Add potatoes and saute 5 minutes. Add clam juice, Worcestershire sauce, and thyme. Bring to a boil; reduce heat, and simmer 15 minutes or until potatoes are tender. Add fish, and bring to a boil; reduce heat, and simmer 5 minutes or until fish flakes with a fork. Add milk and remaining ingredients. Cook over medium heat until mixture is thoroughly heated. (Do not boil.) Serve topped with crumbled bacon and thyme leaves.

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