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New England Fish Chowder


1 pound fillets
2 tablespoon bacon, chopped
1/2 cup onions, chopped
1 cup potatoes, diced
2 cups whole milk
3/4 teaspoon salt
dash pepper

Cut fillets into 1/2 - 1 inch cubes. Fry the bacon until it is crisp. Add the onions and brown them slightly. Add the water and the potatoes and cook for 10 minutes or until the potatoes are slightly tender. Add the fish and cook until it flakes easily with a fork. Add the milk and seasonings and reheat. Serve immediately with chopped parsley sprinkled over the top.

Serves 6.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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