White Fish and Potato Chowder |
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Ingredients
| 3 to 4 | medium potatoes, cut into 1/2-inch cubes
| | 2 | 12-oz.
cans evaporated milk
| | 1 | cup
chopped onion
| | 3 | slices bacon, cooked and crumbled
| | 2 | tsp.
butter or margarine
| | 1 | tsp.
Worcestershire sauce
| | 1 | clove garlic, minced
| | 1 | tsp.
Italian seasoning
| | 1/2 | tsp.
dried paprika
| | 1 | tsp.
salt
| | 1/4 | tsp.
ground black pepper
| | 1 | lb.
fresh or frozen cod fillets or desired white fish fillets, thawed
| | Crumbled bacon and chopped fresh parsley (optional)
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Directions- In 4-quart saucepan or Dutch oven, combine potatoes, evaporated milk, onion, bacon, butter, Worcestershire sauce, garlic, Italian seasoning, paprika, salt and pepper. Bring to a simmer; reduce heat. Cover and simmer 20 minutes, stirring occasionally.
- Cut fish into chunks and add to pan. Cover and simmer 10 minutes more or until potatoes are tender and fish flakes with a fork. If necessary, use a fork to break fish into bite-size pieces. Garnish with crumbled bacon and parsley, if desired.
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