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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Course: entree / Difficulty: Intermediate / Number of Servings: 0 |
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Directions: Place fish in a stockpot and add water to cover. Bring to boil. Simmer 5 min. or until fish is cooked through. In separate saucepan, combine potatoes with cold water to cover them. Bring to boil, lower the heat, cover pan, simmer potatoes for 12 min. or until almost done. Drain off half the water. Ladle the
remaining water and potatoes into the pot of fish and its cooking liquid. Cook bacon, until done. Drain on paper towels. Add onions to the skillet of bacon fat. Cook over medium heat for 1 minutes, stirring occasionally. Add onions and bacon fat to fish and potatoes. Crumble the bacon and add to pot of fish. Pour in the cream and add salt and pepper. Heat the chowder until the liquid is hot, but do not let it boil. Add butter and ladle into bowls. Store in plastic container, cool completely, refrigerate. Reheat just until hot.
| Ingredients:
1 light cream
1 large, chopped onion
3 Slice(s) strips of bacon
3 peels & cut into 1 potatoes
1 1/2 cod
163/5000 Pound(s) butter |
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