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LOCATION: Recipes >> Soups >> Fish Chowder 06

Print this Recipe    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.


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