Boston Fish Chowder

1. 1

   Cover fish with cold water and bring to boiling.

2. 2

   Use water for fish stock.

3. 3

   Fry bacon until crisp; remove from pan.

4. 4

   Brown onion in hot bacon fat.

5. 5

   Cut potatoes into cubes and add to fried onions.

6. 6

   Strain fish stock into onions and potatoes and cook until potatoes are soft (10 minutes).

7. 7

   Flake cooked fish and add to potatoes.

8. 8

   Add milk, butter and seasonings and reheat.

9. 9

   Sprinkle parsley and dill and bacon bits on top before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.