Fish Chowder I

1. 1

   In a large stock pot cover potatoes with enough water so they are fully covered. Bring to boil, then reduce to a simmer.

2. 2

   In a saute pan cook onion and bacon, over medium heat, until onions are soft. Add to potato mixture.

3. 3

   Once potatoes become soft, and the broth has a milky look to it, add cut up fish fillets. Heat until fish fillets are cooked through.

4. 4

   Add enough milk product to bring soup to your desired taste and texture. Season with white pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.