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Southern Fish & Potato Chowder

Fish & Potato Chowder   4 to 6 servings


We all have our favorite comfort foods and this is one of mine, especially during the fall and winter months.  This recipe makes 4 nice servings but is easily doubled. I like to use cod but you could use any firm whitefish.  Traditional recipes use a roux (flour, butter, and water) to thicken this soup.  I like to mash one of the potatoes in the pot before adding the cream and fish.  The chowder has a "cleaner" flavor to me when done this way.


•  4 slices bacon or about ¼ pound salt pork, medium dice

•  1 large onion, thinly sliced

•  ½ tsp crushed red pepper flakes

•  3 medium potatoes, pared, medium dice

•  1¼ cups water

•  1 cup cream 

•  1 pound cod, cut into 2-inch chunks


1.   Brown bacon in medium saucepan, then add onions, red pepper           flakes and sauté until slightly tender*.

2.  Add potatoes plus 1¼ cups water, ½ teaspoon salt and ¼ teaspoon           pepper to pan.  Bring to boil and cover, simmer until vegetables are       just tender.

3.  Add cream, cod and any of the optional vegetables.  Bring to a boil,       then reduce heat and simmer for about 5 minutes or until fish is               done or flakes easily.

    *Excess fat can be reduced after sautéing onion by dabbing the pan with a          paper towel.  Make sure to leave any of the bacon bits in the pan.



•  Add 1 to 2 carrots (small dice), 1 cup green peas to potatoes. 

•  Chopped chives or parsley for garnish.


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