My boss has this awesome recipe for fish chowder that she used to make and bring to work for her lunch. I would look at my simple sandwich and then just drool over her chowder. She shared her recipe with me and it is by far one of my favorite soups.
You can use any white fish with it but some fish with be “fishier” than others. I usually just use what ever is on sale.
Fish Chowder
I start by frying up four slices of bacon until they are really crispy.
Here is a pound of Swai fillets that I had picked up at Price Chopper. These are really great since they are individually frozen. Make sure your fish is thawed before using it! You want to cut these in approx. 2″ pieces.
While the bacon is cooking, prepare your potatoes, carrots and onions.
Cook your chopped onions in the reserved bacon drippings until tender.
Once you have simmered your potatoes and carrots, add the fish, salt and pepper to the pot.
Here are the onions, tender and translucent but not brown.
Add the remaining ingredients to the pot and simmer until bubbly.
- 1 lb white fish (thawed if frozen)
- 2 cups potatoes, peeled and cubed”
- 1 large carrot, chopped
- 2 tsp salt
- ⅛ tsp black pepper
- 4 slices bacon
- ½ cup onion, chopped
- 2 cups milk
- 3 Tbsp flour
- ¼ tsp dried tyme
- In frying pan, cook bacon until crisp, about 5-7 minutes on medium-high heat.
- While the bacon is cooking, prepare potatoes, carrots and onions. When bacon is crisp, remove from pan.
- Cook onion in bacon drippings until soft.
- In a stock pot or sauce pan, bring 2 cups of water to a boil. Once boiling, add potatoes and carrots; cover and reduce the heat. Simmer for 5 minutes. Stir in fish, salt and pepper. Simmer covered for 10 minutes.
- Crumble bacon.
- Blend ½ cup milk with flour. Mix well making sure there are no lumps.
- After soup has finished simmering for 10 minutes, add milk/flour mixture, crumbled bacon, cooked onions and 1½ cups milk.
- Cook until bubbly. Serves 6
You must log in to post a comment.