Fish Chowder

Norweigan Soup recipes

1 lb. bacon 1 large onion 4 C. potatoes, diced 2 cups water 2 - 2 1/2 lbs. cod, cubed 4 Tbsp. butter salt and pepper 4 c. milk, warmed

Serves 10-12 Cook bacon until crispy. Chop onion finely. Saute onion in bacon drippings. Add potatoes and cook in 2 cups water. Dredge fish in flour. Combine potato mixture and fish in stock pot. Crumble bacon; add to stock. Add butter to stock. Salt and pepper to taste. Cook until potatoes are fork tender. Add milk, simmer.

Submitted by Tim Grant
Contributed on: Monday December 6th, 2004