|
|
|
|
serves 6
2
pounds cod fillet
4 slices bacon, cut across into small pieces
2 cups
water
1/2 cup chopped onion
1 1/2 cups diced peeled potatoes
2 cups
water
1/4 cup flour
1/2 clam juice
1 13-ounce can evaporated milk
1/2 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons butter
Rinse fish with cold water; pat dry with paper towels. Cut fish
into 1/2-inch cubes; set aside.
In small skillet, saute bacon until crisp.
Remove bacon from skillet; blot with paper towels. Set aside.
Discard all
but 2 tablespoons bacon drippings from skillet. Add onion to skillet; saute
until tender but not brown.
Remove from heat. In deep saucepan, combine
onion and potatoes. Add water; cover and bring to gentle boil.
Reduce heat
and simmer for 10 minutes. Add fish; cover and bring to boil again.
Reduce
heat and cook for additional 10 minutes, or until fish and potatoes are done.
In small bowl, combine flour and clam juice; stir with fork until smooth.
Add to fish and potato mixture, stirring constantly to blend flour. Stir in
evaporated milk, butter, salt and white pepper.
Continue heating over
medium heat until chowder thickens.
Garnish with crumbled bacon before
serving.
