Kettle of Fish Chowder recipe
Ingredients
1 lb (450 g) frozen white fish fillets, thawed
3 slices bacon, diced
1/3 cup (80 mL) chopped onion
1/3 cup (80 mL) chopped celery
2 cups (500 mL) diced potatoes
2/3 cup (160 mL) water
2 tsp (10 mL) salt
3 cups (750 mL) Milk
1 1/2 cups (375 mL) frozen peas
1 1/2 tsp (7 mL) Worcestershire sauce
3 tbsp (45 mL) all-purpose flour
1 1/4 cups (310 mL) 5 or 6 % cream
Preparation
Cut fish into bite-size pieces. In a large saucepan sauté bacon until crisp; drain. Sauté onion and celery in pan drippings until tender but not brown. Add potatoes, fish, water and salt. Bring to a boil, cover, and simmer 10 to 15 minutes or until potatoes and fish are tender.
Stir in milk, peas, bacon and Worcestershire sauce. Combine flour and cream; add to mixture. Cook over medium heat, stirring constantly until smoothly thickened and mixture comes to a boil. Sprinkle with chopped parsley or paprika to serve.
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