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Ingredients
- 5 Thick bacon slices (chopped)
- 1 Large white onion (diced)
- 2 Teaspoons kosher or sea salt
- 3/4 Teaspoon freshly ground black pepper
- 2 Tablespoons all-purpose Flour
- 2 Cups water
- 1-1/2 Pounds Fingerling potatoes (uncooked, not peeled & cut into 1/2" pieces)
- 1/3 Cup Half and Half
- 1-3/4 Cups milk
- 2 Pounds fresh cod (cut into 1" pieces) (or use white fish of your choice)
- Fresh chives
Details
Preparation time 30mins
Cooking time 90mins
Preparation
Step 1
1. Cook chopped bacon in a Dutch oven pan over medium heat until crisp and browned
(about 10 minutes).
2. Drain bacon fat
3. Pour back in 3 tablespoons of the bacon fat
4. Remove half of the cooked bacon - leave the rest in the pan
5. Add onion, salt and pepper and cook over medium-low heat until onion is golden
(about 15 minutes)
6. Add 2-3 tablespoons all-purpose flour to onion/bacon mixture in the pan
7. Stir so it's like a paste - this is to thicken the soup base
8. Add the 2 cups of water, stirring while pouring
9. Add cut potatoes and half & half
10. Cover and simmer until potatoes are tender (cooked, but still firm - about 15 minutes)
11. Add milk and fish.
12. Reduce heat to low and cook about 10 minutes until the fish is opaque.
Garnish chowder in individual soup bowls with cut up fresh chives. Chives can be cut over the bowls with scissors.
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