Fish Chowder
By 
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.
