Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Chowder: Seafood Chowder II




Source of Recipe


"Traditional Recipes of Atlantic Canada"


Recipe Introduction


Rates 5 stars!


List of Ingredients




1 1/2 lbs cod or haddock fillets (fresh or frozen)
1/4 lb salt pork or bacon, diced
1 medium onions, finely chopped
1/2 cup celery, diced
1 chicken bouillon cube
2 cups boiling water
2 cups potatoes, diced
1 teaspoon salt
1/4 teaspoon thyme
pepper
1 cup evaporated milk (or 10% light cream)
1 cup milk



Recipe



1. Thaw fillets if using frozen fish and cut into 1 1/2 inch cubes.
2. Dice salt pork or bacon into 1/2 pieces and fry in frying pan until crisp and brown.
3. Remove pork or bacon and reserve until later.
4. Saute onion and celery in remaining fat until tender.
5. Dissolve boullion cube in boiling water and add to vegetables.
6. Add potatoes and seasonings.
7. Cover and simmer until potatoes are tender.
8. Add chunks of fish and cook until fish is tender.
9. Add evaporated milk or cream and milk.
10. Heat gently to blend flavours but do not boil or chowder may curdle.
11. Taste and adjust seasoning if necessary.
12. Serve garnished with bacon bits.


SERVES 4-6