This fish chowder is full of potatoes, carrots, celery and onions, with a milk and chicken broth base. I’ve made it in the past with tilapia but last night I used some frozen cod instead. I like it with tilapia much better but maybe if you like fish more than I do you’d like it with cod! I also left out the dill last night by accident.
Allow a little over an hour from start to finish, but there is a long stretch in the middle that just requires time and no hands-on effort. Sorry about the shadow on the picture!
- 8 slices bacon
- 1 onion, diced
- 4 stalks celery, diced
- 4 carrots, peeled and diced
- 4 potatoes, peeled and diced
- 3 cups chicken or turkey broth
- 1/4 tsp dried dill
- 8 ounces tilapia, cut in 1/2" pieces
- 5 Tbs flour
- 2 cups milk
- salt and pepper to taste
- Fry the bacon in a Dutch oven or large heavy pan. Remove the bacon and drain on paper towels, the crumble or chop.
- Saute the onion in the bacon fat about 5 minutes, until soft.
- Add the celery and carrots and cook 5 more minutes, stirring periodically.
- Drain excess bacon grease off, if any.
- Add potatoes, broth, and dill. Bring to a simmer, stirring now and then, cover partially, and cook half an hour or so, until the potatoes are soft.
- Add the fish and cook 4-5 minutes, until done.
- Meanwhile, combine the flour and milk in a jar and shake. When the fish is done, slowly pour the milk and flour mix into the chowder, stirring. Keep simmering, stirring gently, until the soup thickens.
- Stir in the bacon. Taste and season with salt and pepper as desired.