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Fish Chowder I

"If you cannot use russet potatoes, go for the Maine potatoes."

Ingredients :

• 4 potatoes, peeled and diced
• 1 onion, chopped
• 4 slices bacon, diced
• 1/4 pound haddock fillets, chopped
• 1/2 cup milk
• 1/4 teaspoon freshly ground white pepper

Instructions :

Prep : 15M	Cook : 4M	Ready in : 45M

• In a large stock pot cover potatoes with enough water so they are fully covered. Bring to boil, then reduce to a simmer.
• In a saute pan cook onion and bacon, over medium heat, until onions are soft. Add to potato mixture.
• Once potatoes become soft, and the broth has a milky look to it, add cut up fish fillets. Heat until fish fillets are cooked through.
• Add enough milk product to bring soup to your desired taste and texture. Season with white pepper and serve.

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