Bluefish Chowder Recipe

• 3 x bacon slices cut 1" pcs
• 2 med onions minced
• 1 lb bluefish fillets cut 1" pcs
• 2 lrg potatoes peeled, cubed
• 1 c. minced celery
• 3 c. water
• 1/2 Tbsp. minced fresh parsley
• 1 1/2 tsp salt
• 1/4 tsp freshly-grnd black pepper
• 3/4 tsp dry tarragon
• 1/2 tsp dry basil
• 1/2 tsp dry rosemary crushed
• 3 Tbsp. butter
• 3 Tbsp. flour
• 1 can evaporated lowfat milk - (13 ounce)

1. Partially cook bacon in a large Dutch oven over medium heat till slightly browned; add in onion, and cook till onion is tender and bacon is crisp.
2. Add in bluefish and cook, stirring occasionally, 4 to 5 min or possibly till fish begins to brown.
3. Add in all except butter flour, and evaporated lowfat milk, and simmer 20 min or possibly till potatoes are tender.
4. Heat 3 Tbsp.
5. butter in a heavy saucepan over low heat; add in flour, stirring till smooth.
6. Cook 1 minute, stirring constantly.
7. Gradually add in lowfat milk; cook over medium heat, stirring constantly, till thickened and bubbly.
8. Stir white sauce into fish mix; simmer, stirring occasionally, for 20 min or possibly till thickened.
9. This recipe yields 8 servings.

bacon, onions, bluefish, potatoes, celery, water, parsley, salt, black pepper, tarragon, basil, rosemary, butter, flour, milk

Taken from cookeatshare.com/recipes/bluefish-chowder-88500 (may not work)