good fish chowder

BLACKFISH CHOWDER

1lb blackfish fillet
4 slices bacon
1/2 cup onions, chopped
1 cup red potatoes, raw,diced
2 cups water
1/4 cup flour
1/2 cup clam juice
1 (13ounces)can evaporated milk
3 tablespoons butter
1 teaspoon salt
1/4 teaspoon white pepper


1. Rinse fish and pat dry.
2. Cut into bite sized (1/2 inch pieces) and set aside.
3. In a small skillet sauté bacon until crisp.
4. Remove bacon, blot excess fat with paper towels, crumble and set aside.
5. Discard bacon dripping except for approximately 2 tablespoons.
6. Add onions and sauté in bacon fat until tender but not brown.
7. Transfer onions to a deep saucepan and add potatoes and water.
8. Cover and bring to a gentle boil.
9. Reduce heat and simmer for 10 minutes.
10. Add fish and simmer for about 10 more minutes or until fish and potatoes are done.
11. In a small bowl combine flour and clam juice and stir with a fork until smooth.
12. Add to fish and potato mixture stirring constantly to blend flour into cooking liquid.
13. Stir in evaporated milk, butter and salt and pepper to taste.
14. Continue heating over medium heat until chowder thickens.
15. Garnish with crumbled bacon before serving.


one of my all time favorites good for the winter when you just need a warm and tasty chowder

Chowder is a stew or thickened soup. It can be served as a meal on it's own or as a starter. It is especially good when served with crusty bread. See notes section for Low FODMAP diet tip.
Ingredients
• 1 medium carrot, finely chopped
• 1 stick celery, finely chopped
• 3 (750g) potatoes, peeled, roughly chopped
• 4 cups (1 litre) chicken stock
• 2 corn cobs
• 500g gourmet marinara mix
• 200ml thickened cream
• Sea salt & freshly ground black pepper, to taste
• 2 tbs chopped fresh chives
• 2 tbs chopped fresh parsley
• Crusty French bread
Method
1. Place carrot, celery, potatoes and stock in a large pan. Cover and bring to the boil. Reduce heat and simmer for about 10 minutes, or until vegetables are tender. Process mixture until smooth. Return to pan.
2. Cut kernels from corn cobs and add to soup. Simmer for 10 minutes, or until corn is tender.
3. Reduce heat and add marinara mix and cream. Stir, without boiling for about 3 minutes or until seafood is cooked and chowder is hot. Season to taste.
4. Stir through chives and parsley. Serve immediately with bread.