Fish Chowder

Name: Fish Chowder
Ingredients: 6 slices bacon, diced; 1 medium onion, chopped; 1 1/2 c. water; 3 large potatoes, peeled and diced; 3/4 c. diced celery; 2 medium carrots, diced; 3 bouillon cubes (any kind); 1 tsp. salt; 1/4 tsp. pepper; 1/2 tsp. thyme leaves; 1 lb. fresh or frozen fish fillets (partially thawed if frozen); 3 c. milk; 2 Tbsp. flour

13 ingredients

10 steps

Ingredients

6 slices bacon, diced
1 medium onion, chopped
1 1/2 c. water
3 large potatoes, peeled and diced
3/4 c. diced celery
2 medium carrots, diced
3 bouillon cubes (any kind)
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. thyme leaves
1 lb. fresh or frozen fish fillets (partially thawed if frozen)
3 c. milk
2 Tbsp. flour

Directions

1

Saute onion and bacon in large kettle; add water, vegetables, bouillon and seasonings.
2

Bring to a boil; reduce heat.
3

Stir mixture.
4

Lay fish on top; cover and simmer 15 minutes, or until veggies are tender and fish flakes easily with a fork.
5

Add 2 1/2 cups milk.
6

Blend 1/2 cup milk and flour.
7

Stir very gently into chowder, so as not to break fish up.
8

Heat; stir gently until mixture comes to a boil.
9

Turn heat off; let stand 30 minutes, if possible, to develop flavors, then reheat to serve.
10

Makes 2 1/2 quarts or 8 to 10 servings.