Fish chowder is a rich and creamy soup that is filling enough to be a meal in itself. This pleasant dish is perfect for frosty weather.
4 potatoes, peeled and diced
1 onion, chopped
4 slices bacon
1 tablespoon vegetable oil
1/4 pound haddock fillets, chopped
1/2 cup milk
1/4 teaspoon freshly ground white pepper
Place the potatoes in a large stock pot or Dutch oven. Fill it with water until the potatoes are covered. Place it over high heat and bring it to a boil. Reduce the heat to low and let it simmer.
Meanwhile, heat the oil in a medium sized frying pan over medium heat. Fry the bacon until it becomes crisp. Transfer it to a plate lined with paper towels to drain the excess oil. Break the bacon into bits and set aside.
In the same pan, sautÃ© the onions until they are translucent. Add the onions to the pot of simmering potatoes. Cook it for another five minutes or until the potatoes are soft and the broth is no longer transparent.
Place the fish fillets in the pot and continue to simmer it for another five minutes or until the fish is cooked. Pour in the milk. Stir. Season it with salt and white pepper to taste. Add more milk if desired. Ladle the soup into individual bowls and top it with bacon bits. Serve immediately with bread.
Image from nate steiner