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Fish Chowder 3 Recipe

Ingredients
  • 1/2 pound bacon, chopped into small pieces
  • 1 onion, chopped (large)
  • 2 pounds cod, cut into 2 inch squares
  • 5 or 6 potatoes, peeled and quartered
  • 1/4 pound Butter
  • 1/2 gallon milk
  • salt and pepper to taste
Directions
Fry bacon and onion in soup pot until bacon is cooked and onion is translucent. Add potatoes with enough water to cover the potatoes. Cook until potatoes are done (about 25 minutes). Add fish. Fish will cook quickly, so in 10 minutes add milk and 1 stick of butter. Season with salt and pepper. Correct seasoning. Let soup continue to cook, but do not boil. Great warmed up the next day.
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Fish Chowder 3 Recipe - Related Content

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Cooking Tips & Advice
Grilling Methods | Grilling Times | Checking Doneness | Grilling Tips The grilling process cooks foods over a heat source, either directly, indirectly, or a combination of both.
Contamination Prevention | Cooking Safety | Proper StorageConsumption Safety When working with fish it is essential that proper handling and storage are used to reduce the risk of food-borne illness and ensure a quality product.
Most fish are low in fat and cholesterol and a good source of protein, which makes them a good choice for a healthy diet. Our bodies require a certain amount of protein daily and the body does not store protein so we need to replenish it in our daily diet.
Cooking Times | Baking Fish | Pan-frying Fish | Deep-Frying FishGrilling & Broiling Fish | Doneness | Cooking Tips Fish can be prepared using almost any type of cooking method including baking, steaming, frying, grilling, broiling, or slow cooking.
Thawing Fish | Salmon Preparation | Tips Thawing Fish Frozen fish can be cooked without thawing but the cooking time would need to be increased to cook it thoroughly. If the fish is going to be breaded, stuffed, broiled, fried or cooked in the microwave, it should be thawed completely first.
Glossary Terms
This kitchen tool is made to easily remove the scales attached to the skin of a fish that will be prepared and cooked whole.
A variety of Clam Chowder that is made from a water and milk-based stock. Similar to other Chowders, this type of Clam Chowder is always made with tomatoes.
A variety of different seafoods and vegetables cooked in a milk base to create a rich and hearty soup.
Typically, a type of paste that may be semi-firm in texture or very fluid and easy to pour. Made from fresh meat of various species of fish or shellfish, this paste is produced after the meat has been salted, dried and often fermented, providing a salty overtone and a distinct aroma.
A typical type of Chowder that is made with a greater abundance of solid ingredients than liquid ingredients.
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