Fish Chowder

Name: Fish Chowder
Ingredients: 2 1/2 lb. fish fillets*; 1/2 lb. bacon, cut into 1/2-inch pieces; 2 1/2 lb. potatoes, cut into 1/2-inch cubes; 1/2 lb. onions, chopped; 1 1/2 qt. water; 1 1/2 Tbsp. salt; 1 tsp. pepper; 2 (16 oz.) cans whole kernel corn; 1 (13 oz.) can evaporated milk; 2 oz. sliced pimientos; 1/2 stick butter; parsley flakes for garnish

12 ingredients

8 steps

Ingredients

2 1/2 lb. fish fillets*
1/2 lb. bacon, cut into 1/2-inch pieces
2 1/2 lb. potatoes, cut into 1/2-inch cubes
1/2 lb. onions, chopped
1 1/2 qt. water
1 1/2 Tbsp. salt
1 tsp. pepper
2 (16 oz.) cans whole kernel corn
1 (13 oz.) can evaporated milk
2 oz. sliced pimientos
1/2 stick butter
parsley flakes for garnish

Directions

1

In a large pot (heavy, so chowder will not stick), cook bacon until crispy.
2

Add onions and saute until tender.
3

Add potatoes, water, salt and pepper.
4

Bring to a boil; reduce heat, cover and simmer until potatoes are tender, but firm.
5

Add frozen or fresh fish fillets (can be cut into large chunks); cook covered 8 to 10 minutes.
6

Stir until fish breaks up easily.
7

Stir in corn and milk. Cook covered until heated thoroughly.
8

Add butter.