Fay's Fish Chowder

• By: mulletpi
• On: 05/26/2008 22:38:39
• In: Recipes
• Comments: 0

Fay's Fish Chowder

2-3 strips of Bacon             1 Fish (Redfish or Sheepshead)
1 Onion, diced                     1 pint to 1 quart Half and half and/or
3-5 Potatoes                        Whole Milk with ½ stick of butter

Dice 2-3 strips of bacon and fry with the onion until the onion is transparent and the bacon is crisp. Drain and put the onion and bacon in a stockpot.

Filet and cube the fish. Redfish and Sheepshead are preferred, but I have made it with Snook and Mullet. Measure the fish and use 1-2 potatoes for each measuring cup of fish. (After cubing the potatoes and fish, there should be anywhere from equal amounts of potatoes and fish, or up to twice as much (by volume) potatoes as fish.)

Peel and cube the potatoes into bite sized pieces. Place them in the stockpot with the onions and add just enough water to cover the potatoes and the fish which will be added later.

When the potatoes are done, add the fish and cook until flaky (about five minutes.) Add the half and half and/or milk and butter until the broth looks more creamy than grey and heat so that the mixture is heated to just below the boiling point (the milk will curdle if it is allowed to boil).

For a thicker chowder, before adding the fish, remove and mash some of the potatoes, and when the fish is done, add the mashed potatoes back to the stockpot along with the milk.