Fish Chowder

1. 1

   Place bacon in heavy kettle and fry slowly until golden brown, eating some as you go.

2. 2

   Add the onion and cook until they are soft and light yellow in color.

3. 3

   Add potatoes and sprinkle with salt and pepper to taste, then add water to cover the potatoes.

4. 4

   Cook until potatoes are half finished, then add the fish on top of the potatoes and cook until fish is done and can be broken into flakes.

5. 5

   If there is skin on the fish, remove it before breaking up fish.

6. 6

   Add milk until it looks like creamed chowder and then add the corn.

7. 7

   Cook until heated but do not boil.

* Per serving · 4 servings · Values may vary.

No additional tips available.