Prep 0 mins
Cook 40 mins
Now that it is getting cooler here this is a great filling chowder! Serve with Oyster crackers.
- 5 slices bacon, thin-sliced
- 2 lbs red potatoes, scrubbed and cubed
- 2 cups onions, chopped
- 2 cups carrots, sliced
- 1 cup celery, sliced
- 1 tablespoon Old Bay Seasoning
- 2 cups water
- 2 chicken bouillon cubes
- 2 (11 ounce) cans corn, drained
- 1 1⁄2 lbs cod, cut in 1 inch chunks (bones removed)
- 5 cups whole milk
- 1⁄3 cup flour
- 1 teaspoon salt
- Fry bacon in a 5 quart pot until crisp; drain on paper towels, then crumble. Discard all but 1 tablespoon fat.
- Add potatoes, onions, carrots and celery to pot. Saute over medium-high heat 4 minutes or until onions wilt. Add seasonings, water and broth cubes. Bring to a boil, reduce heat, cover and simmer 6 to 8 minutes until vegetables are tender.
- Add corn, fish and 4 cups of milk to pot; return to a simmer. Whisk flour into remaining 1 cup milk until blended. Stir into chowder; add salt. Cook, stirring gently, 4 to 6 minutes until fish is cooked and chowder thickens slightly. Ladle into bowls; sprinkle with bacon.
Really yummy soup. I made it with tilapia, but used mostly the same for everything else.