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Haddock and Potato Chowder
- Yield: Serves 6
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
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Ingredients
- 3 thick slices Bacon, diced
- 1 Onion, chopped
- 1/2 lb Red potatoes, diced
- 1/4 cup Flour
- 3/4 tsp Salt (optional)
- 1/2 tsp Dried thyme
- 2 cups Half & half
- 1 1/2 cups Whole milk
- 1 lb Haddock fillets, cut into 1 1/2-inch pieces
- Pinch of cayenne (optional)
Instructions
- Place a nonstick Dutch oven or large pot over medium heat. Add bacon; cook and stir 5 minutes or until bacon begins to crisp. Add onion and potatoes; cook and stir 4 minutes.
- Add flour, salt (if desired) and thyme; cook and stir 1 minute. Gradually stir in half-and-half and whole milk; cook and stir until slightly thickened.
- Add haddock. Reduce heat to medium-low; cook 5 minutes or until fish flakes easily with a fork. Sprinkle with cayenne (if desired), and salt and freshly ground pepper to taste, and serve.
