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| Fish Chowder I |
"If you cannot use russet potatoes, go for the Maine potatoes."
Ingredients :
- four potatoes, peeled and diced
- 1 onion, chopped
- four slices bacon, diced
- 1/4 pound haddock fillets, chopped
- 1/2 cup milk
- 1/4 teaspoon freshly ground white pepper
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 45M |
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- In a big inventory pot cover potatoes with enough water so they may be fully protected. Bring to boil, then reduce to a simmer.
- In a saute pan cook dinner onion and bacon, over medium warmness, till onions are soft. Add to potato mixture.
- Once potatoes end up tender, and the broth has a milky appearance to it, add split fish fillets. Heat till fish fillets are cooked thru.
- Add sufficient milk product to carry soup on your favored flavor and texture. Season with white pepper and serve.
Notes :
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