Easy Fixin' Fish Chowder
Fresh fish is the key to making this chowder delicious. Frozen works too, just make sure it’s good quality. Haddock is easy to find, but you can substitute your favorite catch of the day. Makes 6 servings
1-1/2 pounds fresh or frozen haddock fillets or other fish fillets
4 ounces salt pork, diced, or 3 strips bacon, diced
1 cup chopped onion
4 cups cubed, peeled potatoes (6 medium)
2 cups water
3/4 teaspoon salt
1/4 teaspoon pepper
2 cups milk
1 12-ounce can evaporated milk
2 tablespoons all-purpose flour
Thaw fish, if frozen. Cut fish into 1-inch pieces. Set aside. In a Dutch oven cook salt pork or bacon slowly until golden brown. Drain, reserving 1 tablespoon drippings in pan; set salt pork or bacon aside.
Add onion to pan; cook until tender. Stir in potatoes, water, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until potatoes are tender. Add fish. Simmer, covered, about 3 minutes or until fish just flakes when tested with a fork.
Combine milk and evaporated milk. Slowly stir milk mixture into flour until smooth; add to fish mixture. Cook and stir until thickened and bubbly. Add cooked salt pork or bacon; heat through.
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