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Fish Chowder

Soups

Ingredients

  • 1 kg haddock, cut into 5 cm chunks
  • 4 to 5 slices bacon, cubed
  • 3 medium onions, sliced
  • 2 large potatoes, diced into 1/2-inch cubes
  • 500 ml dry white wine
  • salt and freshly ground pepper to taste
  • pinch dried thyme
  • 500 ml heavy cream
  • 250 ml milk
  • 30 ml butter
     

Method

  1. In a large saucepan, fry the bacon until it is light golden brown and crisp. Remove the bacon from the pan with a slotted spoon. Set aside.
  2. In the bacon fat, saute the onions until golden.
  3. Add the potatoes to the saucepan along with the bacon and white wine. Season with the salt, pepper, and thyme. Cook the potatoes until tender about 5 to 10 minutes.
  4. Add the haddock chunks to the saucepan and enough water to cover. Bring to a boil. Lower the heat and simmer gently until the fish is no longer translucent, about 5 to 10 minutes.
  5. Stir in the cream, milk, and butter and heat gently until piping hot.
  6. To serve, ladle spoonfuls of hot chowder into bowls and present at once.
     

Serves 6 as main dish


Recipe from:

Uncommon Gourmet


Recipe
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