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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Now that it is getting cooler here this is a great filling chowder! Serve with Oyster crackers. Ingredients:
5 slices bacon, thin-sliced |
2 lbs red potatoes, scrubbed and cubed |
2 cups onions, chopped |
2 cups carrots, sliced |
1 cup celery, sliced |
1 tablespoon old bay seasoning |
2 cups water |
2 chicken bouillon cubes |
2 (11 ounce) cans corn, drained |
1 1/2 lbs cod, cut in 1 inch chunks (bones removed) |
5 cups whole milk |
1/3 cup flour |
1 teaspoon salt |
Directions:
1. Fry bacon in a 5 quart pot until crisp; drain on paper towels, then crumble. Discard all but 1 tablespoon fat.
2. Add potatoes, onions, carrots and celery to pot. Saute over medium-high heat 4 minutes or until onions wilt. Add seasonings, water and broth cubes. Bring to a boil, reduce heat, cover and simmer 6 to 8 minutes until vegetables are tender.
3. Add corn, fish and 4 cups of milk to pot; return to a simmer. Whisk flour into remaining 1 cup milk until blended. Stir into chowder; add salt. Cook, stirring gently, 4 to 6 minutes until fish is cooked and chowder thickens slightly. Ladle into bowls; sprinkle with bacon.
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