Fish and Veggie Chowder
- 5 slices bacon, thin-sliced
- 2 lbs red potatoes, scrubbed and cubed
- 2 cups onions, chopped
- 2 cups carrots, sliced
- 1 cup celery, sliced
- 1 tablespoon Old Bay Seasoning
- 2 cups water
- 2 chicken bouillon cubes
- 2 (11 ounce) cans corn, drained
- 1 12 lbs cod, cut in 1 inch chunks (bones removed)
- 5 cups whole milk
- 13 cup flour
- 1 teaspoon salt
- Fry bacon in a 5 quart pot until crisp; drain on paper towels, then crumble.
- Discard all but 1 tablespoon fat.
- Add potatoes, onions, carrots and celery to pot.
- Saute over medium-high heat 4 minutes or until onions wilt.
- Add seasonings, water and broth cubes.
- Bring to a boil, reduce heat, cover and simmer 6 to 8 minutes until vegetables are tender.
- Add corn, fish and 4 cups of milk to pot; return to a simmer.
- Whisk flour into remaining 1 cup milk until blended.
- Stir into chowder; add salt.
- Cook, stirring gently, 4 to 6 minutes until fish is cooked and chowder thickens slightly.
- Ladle into bowls; sprinkle with bacon.
bacon, red potatoes, onions, carrots, celery, bay seasoning, water, chicken bouillon cubes, corn, cod, milk, flour, salt
Taken from www.food.com/recipe/fish-and-veggie-chowder-255091 (may not work)