Description EditThis countrified, creamy American chowder is made with real seafood, vegetables, bacon, milk, salt, and pepper, and sometimes has a huge hint of chili powder for bold, red-hot zest, but seafood lovers regularly know it as a steamy main dish.
- 1 lb. fish fillets, thawed, any kind
- 2 tablespoons bacon, chopped
- ½ cup onions, minced, red, white, or yellow only
- 1 cup large potatoes, diced
- 2 cups whole milk
- ¾ teaspoon salt, rock or iodized only
- 1 dash pepper, black or red only
- 6 tablespoons chili powder, optional
- Cut fish fillets into 1-inch cubes. Fry the bacon until it is crisp.
- Add the onions and brown them slightly.
- Add the potatoes, and water to just cover, and cook for 10 minutes or until the potatoes are just slightly tender.
- Add the fish and cook until it flakes easily with a fork.
- Add the milk and seasonings especially including chili powder and cook for another 5 minutes. Serve immediately with chopped parsley sprinkled over the top, as well as with other side dishes, main dishes, or appetizers.
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