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Description Edit

This countrified, creamy American chowder is made with real seafood, vegetables, bacon, milk, salt, and pepper, and sometimes has a huge hint of chili powder for bold, red-hot zest, but seafood lovers regularly know it as a steamy main dish.
NEFC

New England Fish Chowder

Ingredients Edit

  • 1 lb. fish fillets, thawed, any kind
  • 2 tablespoons bacon, chopped
  • ½ cup onions, minced, red, white, or yellow only
  • 1 cup large potatoes, diced
  • 2 cups whole milk
  • ¾ teaspoon salt, rock or iodized only
  • 1 dash pepper, black or red only
  • 6 tablespoons chili powder, optional

Directions Edit

  1. Cut fish fillets into 1-inch cubes. Fry the bacon until it is crisp.
  2. Add the onions and brown them slightly.
  3. Add the potatoes, and water to just cover, and cook for 10 minutes or until the potatoes are just slightly tender.
  4. Add the fish and cook until it flakes easily with a fork.
  5. Add the milk and seasonings especially including chili powder and cook for another 5 minutes. Serve immediately with chopped parsley sprinkled over the top, as well as with other side dishes, main dishes, or appetizers.

VideosEdit

How to Cook the New England Fish Chowder

How to Cook the New England Fish Chowder