Chowder is always a filling and tasty dish with a rather easy-to-make process with the only real challenge being having it be as thick as you want it to be.
This salmon and halibut chowder recipe is sure to make the most of anything you catch and serve a bunch of people quickly and easily.
RECIPE INGREDIENTS
- 1 lb bacon cooked and crumbled
- 2 tablespoons bacon grease
- 1 med onion chopped
- 2-3 celery stalks chopped
- 6-8 med potatoes cubed
- 2 tablespoons parsley
- 2 teaspoons dried basil crushed
- 1 bay leaf
- 1-2 lbs salmon and/or halibut cut in 1 inch cubes
- 10-12 cups milk or half and half
- 1 teaspoon lemon and pepper seasoning (to taste)
- Salt and pepper to taste
INSTRUCTIONS
- Cook bacon, crumble it, and set it aside.
- Save the bacon grease.
- On low heat in aheavy 8-quart pan, saute the onions in bacon grease until they’re soft but, but don’t let them go brown (time is about 5 minutes depending on heat).
- Add bacon, celery, potatoes, parsley, basil, and lemon & pepper seasoning.
- Cover ingredients with water and bring to a boil.
- Cook until potatoes are slightly cooked, add milk.
- Bring to a simmer; do not boil.
- Add fish.
- Continue to simmer until the fish is cooked.
- The fish will change color when it is cooked.
- Salt and Pepper to taste.
Makes 10 servings
VARIATIONS
Add one can of Cream of Mushroom soup.
Use powdered milk in place of the milk.
If using milk add ¾ cup butter to make it creamier.
To thicken broth:
Mix 2 tablespoons flour, 2 tablespoons corn starch and 1 cup water, making a paste. Drizzle into chowder while stirring gently.