Fish Chowder I Tasty Recipes

Cook and World

Saturday, September 7, 2019

Fish Chowder I

"If you can not use russet potatoes, cross for the Maine potatoes."

Ingredients :

four potatoes, peeled and diced
1 onion, chopped
4 slices bacon, diced
1/4 pound haddock fillets, chopped
half cup milk
1/four teaspoon freshly ground white pepper

Instructions :

Prep : 15M	Cook : 4M	Ready in : 45M

In a huge stock pot cover potatoes with enough water so they're fully protected. Bring to boil, then lessen to a simmer.
In a saute pan cook onion and bacon, over medium warmth, till onions are gentle. Add to potato aggregate.
Once potatoes come to be soft, and the broth has a milky look to it, upload split fish fillets. Heat till fish fillets are cooked via.
Add sufficient milk product to deliver soup in your favored taste and texture. Season with white pepper and serve.

Notes :

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