About the Recipe
1 pound fish filets (your favorite fish, cod is especially good)
1 cup bacon pieces
2 cups potatoes, diced
2 stalks celery, chopped
3 tablespoons green onions, sliced with greens
1 ¾ cup (14 ounces) chicken broth
3 cups milk
3 tablespoons flour
1 cup heavy whipping cream
6 ½ ounce can clams, minced undrained
¼ teaspoon salt (to taste)
¼ teaspoon pepper (to taste)
1/8 teaspoon cayenne pepper (to taste)
Cut up bacon and brown in a Dutch oven or large pan.
Drain all but 3 tablespoons of bacon drippings. Set bacon aside.
Add potatoes, celery, and onion to drippings. Cook until the onion is tender.
Add broth. Cover, cook for 10 minutes or until potatoes are tender.
Add fish (cut into half inch pieces) and add 2 1/2 cups of the milk.
Bring just to a boil, reduce heat and simmer for three minutes or until the fish is done.
Mix the ½ cup cold milk with the flour; stir into chowder and cook until bubbly.
Add cream, clams with clam juice, bacon, salt, pepper, and a dash of cayenne pepper.
Serve hot with slices of sourdough bread or Mile High Biscuits. Yum!