Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 8 eaches | bacon strips, cut small |
| 2 eaches | onions, large, finely chop |
| 2 pounds | fish, fillets or pieces |
| 4 eaches | potatoes, diced |
| 1 teaspoon | salt |
| ½ teaspoon | pepper |
| ½ teaspoon | thyme |
| ½ teaspoon | marjoram |
| 3 cups | water or other stock |
| ½ cup | cream or condensed milk |
| 1 can | cream of celery soup |
Fry bacon til crisp, then remove and drain. Saute onions in bacon drippings until transparent but not very brown. Put bacon (or salt pork) and onion into a large black iron pot. Add fish, salt and pepper, potatoes, herbs and water or stock. Simmer until potatoes and fish are cooked. Add cream or milk and can of soup. Let simmer a while before serving but do not boil.
Taste will improve if refrigerated overnight. Sprinkle bacon crumbs over bowls of chowder. Suggestions: Add 1 chopped bell pepper to the onion for more flavor. Recipe date: 01/15/63 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000