Chowder, Earl's Rockfish

By Crick

Ingredients

• 2 - 18 OUNCE CANS OF CREAM OF POTATO SOUP
• 2 LARGE ONIONS
• 2 MEDIUM POTATOES
• 6 STRIPS BACON
• 2 TABLESPOONS BUTTER
• 2 POUNDS OF CUBED ROCKFISH FILETS
• 1/2 TEASPOON OLD BAY SEAFOOD SEASONING
• 1/2 TEASPOON BLACK PEPPER
• 1/2 TEASPOON SALT
• 1 TABLESPOON BLACK MOLASSES
• 1 TABLESPOON TEXAS PETE HOT SAUCE

Details

Servings 6

Preparation

Step 1

Peel and cube potatoes in 1/2-inch squares and put in a suitable covered pot. Add cream of potato soup plus 1/2 can of water for each can used. Place on medium burner. Dice and fry bacon till done but not crisp and add to soup. (Include bacon grease unless you have a hang-up with fats) Peel and dice onions and sauté in butter until soft and clear. Add to pot. Cut Rockfish (any firm fish will work) in 1/2 “ cubes and add to pot. Bring to a light simmer and add old bay, salt and pepper, Texas Pete hot sauce and molasses until it tastes right to you. Your call here. Some like it hotter than others. It will not need much if any salt. Cooking time varies depending on the sizes of the potatoes and fish, however once bubbling 30 to 45 minutes, or until the potatoes are done will do. Do not overcook and don't forget to stir at regular intervals, chowders will stick.