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New England fish chowder

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Ingredients

  • 1/4 bacon, diced
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 2 cups diced russet potatoes
  • 2 T flour
  • 2 cups water
  • 1 bay leaf
  • 1 t dried dill weeed
  • 1 t salt
  • 1/2 t dried thyme leaves
  • 1/2 t black pepper
  • 1 lb haddock, skinned, boned and cut into 1 inch pieces
  • 2 cups milk or half and half
  • fresh parsley chopped

Details

Preparation

Step 1

Cook bacon in 5 Q dutch oven. Remove with slotted spoon; drain on paper towels. Add onion and celery to drippings and cook until soft. Stir in potatoes; cook 1 minute. Stir in flour and cook 1 more minute. Add water, bay leaf, dill weed, salt, thyme, and pepper. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 25 minutes or until potatoes are fork tender. Add fish; simmer for 5 minutes or until fish begins to flake. Discard bay leaf. Add bacon to chowder. Add milk and heat through. Do not boil. Ladle into bowls and garnish with parsley.

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