Mormon Fish Chowder
|Haddock fillets||2 Pound (Fresh Or Frozen)|
|Salt pork||4 Ounce, diced|
|Chopped onion||1 Cup (16 tbs)|
|Cubed peeled potatoes||4 Cup (64 tbs)|
|Water||2 Cup (32 tbs)|
|Milk||2 Cup (32 tbs)|
|Evaporated milk||13 Ounce|
|All purpose flour||2 Tablespoon|
Thaw fish if frozen.
In 3-quart casserole, cook salt pork at HIGH for 4 minutes or till crisp.
Drain, reserving 1 tablespoon drippings in casserole.
Set salt pork aside.
Cook onion, covered, in reserved drippings at HIGH for 3 minutes or till tender.
Stir in potatoes, water, salt, and pepper.
Cook, covered, at HIGH for 10 minutes.
Cook, covered, at HIGH for 5 minutes or till potatoes are nearly tender.
With slotted spatula, remove fish.
Break fish into bite-size pieces; return to casserole.
Mix milk and evaporated milk.
Slowly stir milk mixture into flour till smooth; add to soup.
Add salt pork.
Cook at HIGH for 8 to 10 minutes or till heated through, stirring several times.
Do not boil.