New England fish chowder

New England fish chowder
New England fish chowder

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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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