|Fish Chowder I|
"If you can not use russet potatoes, cross for the Maine potatoes."
- four potatoes, peeled and diced
- 1 onion, chopped
- 4 slices bacon, diced
- 1/4 pound haddock fillets, chopped
- half cup milk
- 1/four teaspoon freshly ground white pepper
|Prep : 15M||Cook : 4M||Ready in : 45M|
- In a huge stock pot cover potatoes with enough water so they're fully protected. Bring to boil, then lessen to a simmer.
- In a saute pan cook onion and bacon, over medium warmth, till onions are gentle. Add to potato aggregate.
- Once potatoes come to be soft, and the broth has a milky look to it, upload split fish fillets. Heat till fish fillets are cooked via.
- Add sufficient milk product to deliver soup in your favored taste and texture. Season with white pepper and serve.
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