My sister gets credit for this one, although the basis came from a cookbook I recommended to her a few years ago. I suppose you could use other white fish, including cod or haddock, but I’ve been buying the flash frozen packages of Tilapia at Costco and that’s what I used. This fed 3 of us for dinner plus 2 lunches so far. I think there’s one more serving in the frig.
- 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" chunks
- 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.
I often fix sandwiches or biscuits if I’m serving soup for dinner, but this was hearty enough to be a main course all in one for us. And it was popular for lunch the next day! An all-around winner.