Creamy Whitefish Chowder
Serving Size / Yield
1
Ingredients
- 1/2 lb. raw bacon, diced
- 2 C. onion, diced
- 2 lb. whitefish, deboned and cut into 1-inch pieces
- 6 lg. potatoes, pared and cubed
- 1 lg can chicken broth
- 6 C. half and half
- 1 tsp. salt
- 1/2 tsp. white pepper
Directions
Saute bacon until all fat is cooked out. Remove bacon from pan and fry onion in remaining fat. Saute 5 minutes. Add potatoes and stock. Simmer for 5 minutes, then add whitefish and cook until potatoes are tender. Add cream and season to taste. Be careful not to boil after cream is added. Add bacon bits during final simmering.
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