Blackfish Chowder

Recipe by PA-Dave
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse fish and pat dry.
  • Cut into bite sized (1/2 inch pieces) and set aside.
  • In a small skillet sauté bacon until crisp.
  • Remove bacon, blot excess fat with paper towels, crumble and set aside.
  • Discard bacon dripping except for approximately 2 tablespoons.
  • Add onions and sauté in bacon fat until tender but not brown.
  • Transfer onions to a deep saucepan and add potatoes and water.
  • Cover and bring to a gentle boil.
  • Reduce heat and simmer for 10 minutes.
  • Add fish and simmer for about 10 more minutes or until fish and potatoes are done.
  • In a small bowl combine flour and clam juice and stir with a fork until smooth.
  • Add to fish and potato mixture stirring constantly to blend flour into cooking liquid.
  • Stir in evaporated milk, butter and salt and pepper to taste.
  • Continue heating over medium heat until chowder thickens.
  • Garnish with crumbled bacon before serving.
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