Soups: Fish Chowder 06 by Recipe Cottage

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	Fish Chowder 06

		Simple New England Style Fish Chowder (about 6 generous servings) 5 oz. bacon strips 1 lb. potatoes, 1/2 inch cubes 10 oz. carrots, scraped and in 1/2 inch cubes large onion. 1/2 inch cubes small sweet red pepper, 1/2 inch cubes chopped parsley 4 glasses water bouillon cubes (or powder) to taste powdered milk (whole or skim), enough to make 32 ounces, powder only salt and pepper to taste 1 lb. frozen white fish (flounder, hake, etc) without skin or bones Fry bacon slowly in heavy soup kettle until brown and crisp - remove bacon and set aside. In the same pot with the bacon drippings boil the water with the bouillon cubes or powder and add all the cubed vegetables. Let boil gently about 10-12 minutes until vegetables are tender. Stir a few times allowing the potato cubes to release their starch and act as a natural thickener. Add the powdered milk slowly and mix in thoroughly. Cut partially defrosted fish into neat 3/4 inch squares and add carefully to the vegetables. Lower heat to minimum and gently heat through stirring only occasionally to prevent burning and distribute heat. When fish is just cooked through, (about 5 minutes) remove from heat and add parsley. Serve immediately sprinkled with crumbled bacon.