Kettle of Fish Chowder

Name: Kettle of Fish Chowder
Yield: 8 servings
Ingredients: 1 lb (450 g) frozen cod or halibut fillets thawed; 3 slices bacon diced; 1/3 cup (80 mL) chopped onion; 1/3 cup (80 mL) chopped celery; 2 cups (500 mL) diced potatoes; 2/3 cup (160 mL) water; 2 tsp (10 mL) salt; 3 cups (750 mL) Milk; 1 1/2 cups (375 mL) frozen peas; 1 1/2 tsp (7 mL) Worcestershire sauce; 3 tbsp (45 mL) all-purpose flour; 1 1/4 cups (310 mL) 5 or 6 % cream

This recipe is taken from the 1975 Milk Calendar. This is the Kettle of Fish Chowder recipe.

Prep: 15 min
Cooking: 20 min - 25 min

Yields 8 servings

Ingredients

1 lb (450 g) frozen cod or halibut fillets thawed
3 slices bacon diced
1/3 cup (80 mL) chopped onion
1/3 cup (80 mL) chopped celery
2 cups (500 mL) diced potatoes
2/3 cup (160 mL) water
2 tsp (10 mL) salt
3 cups (750 mL) Milk
1 1/2 cups (375 mL) frozen peas
1 1/2 tsp (7 mL) Worcestershire sauce
3 tbsp (45 mL) all-purpose flour
1 1/4 cups (310 mL) 5 or 6 % cream

READY FOR REWARDS?

Preparation

Cut fish into bite-size pieces. In a large saucepan sauté bacon until crisp; drain. Sauté onion and celery in pan drippings until tender but not brown. Add potatoes, fish, water and salt. Bring to a boil, cover, and simmer 10 to 15 minutes or until potatoes and fish are tender.

Stir in milk, peas, bacon and Worcestershire sauce. Combine flour and cream; add to mixture. Cook over medium heat, stirring constantly until smoothly thickened and mixture comes to a boil. Sprinkle with chopped parsley or paprika to serve.