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Atlantic Chowder

chef.jackson's picture
Ingredients
  Salt pork/Smoked bacon 1⁄2 Pound, cut into small, thin strips 1/2 pound
  Onions 1 Pound, chopped
  Butter 2 Tablespoon
  Potatoes 2 1⁄4 Cup (36 tbs), peeled and diced
  Firm white fish fillets 1 1⁄2 Pound, cut into 2 1/2-inch pieces
  Fish stock 2 Cup (32 tbs) (At Boiling Point)
  Paprika 1 Pinch
  Cayenne pepper 1 Pinch
  Fresh thyme sprigs/1/4 teaspoon dried thyme 3 (Leaves)
  Dried dill weed 1⁄4 Teaspoon
  Salt To Taste
  White pepper To Taste
  Heavy cream 1 Cup (16 tbs)
  Milk 2 1⁄2 Cup (40 tbs)
Directions

1. In a large pot or heavy kettle, saute the pork or bacon strips until crisp.
2. Remove to paper towelling.
3. Add onions and butter, and stir until onions soften.
4. Stir in the potato dice.
5. Place the fish pieces in a layer over the potato-onion mixture.
6. Pour the fish stock over, and bring back to a boil. Reduce the heat, cover, and simmer 10 minutes.
7. Cool, then chill if not wanted at once.
8. Shortly before serving, mix the spices, herbs and seasoning with the cream and milk.
9. Bring the chowder to a boil if cooled.
10. Pour over the flavoured cream and milk, and simmer about 10 minutes or until potatoes are tender.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Bacon
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
2

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