Fish Chowder I
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Description
If you cannot use russet potatoes, go for the Maine potatoes.
Ingredients
- 4 potatoes, peeled and diced
- 1 onion, chopped
- 4 slices bacon, diced
- ¼ pound haddock fillets, chopped
- ½ cup milk
- ¼ teaspoon freshly ground white pepper
Directions
- 1. In a large stock pot cover potatoes with enough water so they are fully covered. Bring to boil, then reduce to a simmer.
- 2. In a saute pan cook onion and bacon, over medium heat, until onions are soft. Add to potato mixture.
- 3. Once potatoes become soft, and the broth has a milky look to it, add cut up fish fillets. Heat until fish fillets are cooked through.
- 4. Add enough milk product to bring soup to your desired taste and texture. Season with white pepper and serve.
Nutrition Facts
serving: 4 servings
calories: 346.7 kcal
carbohydrates: 41.4 g
protein: 14.2 g
saturated fat: 4.9 g
cholesterol: 38.3 mg
sodium: 278.6 mg
fiber: 5.2 g
sugar: 4.2 g