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March 2009

More Meals

Make Ahead Meal

Fish Chowder

Serves 6

You'll Need

3 ½ lbs boneless, skinless fish fillets (tilapia, haddock, salmon), cubed
4 slices bacon, cooked and crumbled
4 Tbsp butter
1 large onion, chopped fine
1 clove garlic, chopped
1 Tbsp fresh thyme, chopped
3 large potatoes, peeled and cubed
3 cups fish stock
1 cup 10% cream
Salt and pepper to taste

Prep and Cook

In large saucepan, heat butter over medium heat.
Add onion, garlic and thyme.
Saute until onions and garlic are softened.
Stir in potatoes and fish stock.
Bring to a boil and simmer until potatoes are tender (approximately 20 minutes).
Add fish, bacon and cream to the pot.
Simmer for approximately 10 minutes, or until fish flakes easily with a fork.

Good to know: This recipe calls for uncooked fish but if you have a lot of left-overs from making tacos, simply add cooked fish into the pot at the last minute. With respect to freezing, we advise against it as most recipes with potatoes, cream and/or cooked fish tend to suffer in texture from freezing. This is so good you’ll likely not have left overs.