Updated Wednesday, August 14th, 2013
Total Time: 45
Yield: 6 to 8 servings
This recipe is adapted from the 1976 book The Taste of Gloucester: A Fisherman's Wife Cooks, which may be ordered at the Gloucester Fishermen's Wives Web site: gfwa.org. The ingredients are simple, but patient cooking will yield delicious flavor.
In a Dutch oven over medium heat, cook bacon until crisp and browned, 8 to 10 minutes. Remove all but 3 tablespoons fat from pot. Remove half the bacon with a slotted spoon, leaving the remaining bacon in pot. Reduce heat to medium-low, and add onion, salt, and pepper. Cook until onion pieces are golden, 12 to 15 minutes. Add flour and stir. Add water, whisking as you go; the flour will dissolve and the mixture will thicken a bit. Add potatoes and cream, increase heat to medium, cover pot, and simmer until potatoes are barely tender, 6 to 8 minutes. Reduce heat to low and add milk. Add fish and cook until opaque, about 5 minutes.
Serve chowder sprinkled with chives and remaining bacon.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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