Fish Chowder

Fish Chowder
Photo by Becky Luigart-Stayner

Ingredients

  • 1 ½ cups chopped onion (about 1 large)
  • 4 cups 2% reduced-fat milk
  • 1 tablespoon butter, cut into small pieces
  • 1 ½ teaspoons dried thyme
  • 3 slices bacon, uncooked
  • 3 ½ cups cubed peeled baking potato
  • 1 ½ pounds halibut fillets or other firm white fish, skinned
  • + 5 more ingredients
    • 4 ½ cups water
    • 1 teaspoon salt, divided
    • 4 bay leaves
    • ¾ teaspoon freshly ground black pepper, divided
    • ½ cup coarsely chopped carrot (about 1 medium)

Bring 4 1/2 cups water and bay leaves to a simmer in a large skillet. Add fish; cover and simmer 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan with a slotted spoon. Cut fish into large pieces. Reserve 2 1/2 cups cooking...

View full recipe at My Recipes

Comments

Variations on Fish Chowder

  • Fish Chowder
    • 3 cups milk
    • Paprika
    • 1/2 cup minced fresh parsley
    • 1 (12-ounce) can evaporated milk
    • 1 teaspoon freshly ground pepper
    • +6 other ingredients
  • Fish Chowder
    • 1 teaspoon salt
    • 6 slices bacon
    • 1 teaspoon dried thyme
    • 2 cups half-and-half
    • 3 medium onions, chopped
    • 1 teaspoon freshly ground pepper
    • +17 other ingredients
  • Fish Chowder
    • 1/2 teaspoon of pepper
    • 1/2 teaspoon of salt
    • 1/2 teaspoon of dried thyme
    • 2 cups of chicken stock, Clam juice, fish or seafood stock
    • +7 other ingredients


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