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Fish Chowder

Vietri Bellezza Fish

This is a favorite dinner on cool winter nights! And always make enough for leftovers because it is even better the second day!

  • 2+ cups water (enough to cover potatoes)
  • 4-5 strips bacon
  • 1 pint half & half
  • 1 cup finely chopped onion
  • 1 cup chopped celery
  • 2 tsp. parsley
  • ½ – ¾ tsp. dill
  • 1 tsp. salt
  • ¼ – ½ tsp pepper
  • 4 cups chopped potatoes (small pieces)
  • 1½ – 2 pounds fish (haddock or cod), cut into chunks
  • Cook bacon. Remove from pan and crumble. Save 3-4 tsp. of bacon fat to cook onion and celery. Add a little water to the fat and cover (steam and cook until tender). Add potatoes, water, bacon and seasonings to onion and celery. Place fish chunks on top. Cook covered until potatoes are done and the fish flakes. When fish starts to flake, break it up into small pieces. Stir and let cool (be sure fish is well cooked). Before serving, heat up and add 1 pint half & half (do not boil). Add more pepper if needed. For a thinner consistency add a little water.

    Sometimes we add a few chopped scallops and shrimp (which can be cooked with the fish).

    Serve with a salad and french bread.

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    2 comments to Fish Chowder

    • If we need to eat more fish make mine salmon. Although salmon is one of my favorite fishes to cook with it is also something we have to take the time to manage properly for future generation to enjoy. I love Salmon Recipes of all kinds and among my favorites is Dijon mustard and honey for its sweet and sour flavor. I will have to make a note to try this recipe the next time I make fish though.

    • I think you will like it – it really is yummy! I love your site and have shared it on our blog and with our Twitter and Facebook Fans! It is a great resource, not only for recipes (which we are looking forward to trying). Thanks!

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