Fish and Bacon Chowder

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    Fish and Bacon Chowder

    Fish and Bacon Chowder

    (32)
    1hour


    29 people made this

    This is a wonderful comfort food style dish, packed with bacon and fish it is thickened with potatoes and made creamy with condensed milk.

    Ingredients
    Serves: 8 

    • 500g sliced bacon
    • 1 large onion, diced
    • 5 medium potatoes, peeled and diced
    • 750g white fish fillets, cut into 2cm cubes
    • 1 1/2 cups (375ml) evaporated milk
    • 1/2 cup (250ml) whole milk
    • 2 tablespoons butter
    • 1 pinch salt and pepper, to taste

    Directions
    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Place bacon strips in a large saucepan over medium-high heat. Cook bacon until crisp then remove to paper towels to drain.
    2. Drain oil from the saucepan reserving about 1 tablespoon. Set heat to medium and fry onions in the reserved bacon oil until tender; about 5 minutes.
    3. Add potatoes and fill saucepan with just enough water to cover them. Bring to a boil then cook until potatoes are almost tender; about 5 minutes.
    4. Add fish pieces, evaporated milk, whole milk and butter. Bring to a boil then simmer over low heat for 30 minutes.
    5. Season with salt and pepper to taste. Ladle into bowls and top with crumbled bacon pieces.
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    Reviews and Ratings
    Global Ratings:
    (32)

    Reviews in English (32)

    by
    86

    Very close... If you haven't been pleased with this recipe I suggest these adjustments. For 8 servings, use 4 thin slices of salt pork, cut into small dice and "tried out" i.e. fried on very low heat until the fat is rendered. Discard rendered salty fat and set the crisp pork aside on double layer of paper towel. Try to use salt pork, it's the original ingredient and lends a subtle deliciousness to the chowder. Fish chowder is about sweet fish not salty smoked bacon. If you must use bacon, use only 2 or 3 slices and don't use hickory smoked, maple smoked, apple smoked, honey smoked or any other flavored bacon, but just plain bacon. And render the fat and throw it away because it will be too salty for this soup. Dice the cooked bacon and add as explained further on. Don't try to make chowder in an hour, or even two hours, or even for supper the same day you make it. Chowder's flabor needs time to develop because of its simple ingredients. It's not a dish to rush if you want it to be good. Use Spanish onion (about1 1/2 cups diced)for 8-servings). Sweat the onion for about 5-10 minutes over very low heat using the 2 tablespoons of butter listed in Cathy's recipe. No substitutions - you'll remove the butter later, cross my heart. After onions are softened put them into a pan-sprayed heavy-bottomed Dutch oven, put in the fish which should be in very large pieces (thick fillets cut into 3 pieces each - I buy a big package at Sam's Club and use it all for one chowde  -  07 Sep 2008  (Review from Allrecipes USA and Canada)

    by
    27

    I am not much of a fan of seafood but recent dietary changes made me explore it. This recipe may convert me to being more of a seafood eater. I made this as presented and then a second time with my tweaks. Either are very good.  -  26 Aug 2010  (Review from Allrecipes USA and Canada)

    by
    26

    This is the best fish chowder ever! I do suggest putting in old bay. We ate the whole pot and had NO leftovers! beth, Gainesville,fl  -  23 Jun 2008  (Review from Allrecipes USA and Canada)

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