sallye bates


Good for "what ails ye" on a cold winter's day.

★★★★★ 2 votes
10 Min
30 Min
Stove Top


3 slice
thick cut bacon
1 large
white onion
1 or 2 large
russet potato
1-1/2 c
2 tsp
sea salt
1 Tbsp
old bay seasoning
1/2 tsp
cayenne pepper
1 medium
bay leaf
chicken bouillon cube (optional)
1 pkg
frozen mixed vegetables (10 to16 ounces)
12 to 16 oz
cod or haddock fillets (frozen ok)
1 c
1 c
heavy cream
1 Tbsp
instant mashed potatoes (opetional)
1 c
shredded cheese (optional)
12 to 14 oz
medium shrimp, cooked, peeled and deveined (optional)


1Peel and dice potatoes into bite sized pieces.
Peel and dice onion

Set aside
2Cut fish into bite size pieces. I find it easier to cut if it is partially frozen.

Set aside.
3Cook bacon in a large heavy saucepan at medium heat until crisp; remove to paper towel, reserving drippings.
4Add onions to drippings and saute until tender but not brown (about 5 minutes), stirring frequently.
5Add potatoes, water, salt, cayenne, bouillon cube, old bay seasoning and bay leaf

Turn heat down to low and simmer for 10 minutes.
6Add fish and vegetables to saucepan.

Cook for 10-15 more minutes until vegetables and fish are tender. Do not overcook or fish will fall apart.
7Add thawed shrimp to chowder after 10 minutes (optional)
8Stir milk and cream into chowder, stirring constantly until well blended and heated through.

If soup is too thin for your taste, mix instant potatoes with just enough water or milk to make a thin paste and stir into the chowder, stirring constantly until it thickens up.
9Ladle into serving bowls and sprinkle crumbled bacon over top of each bowl.

You can also sprinkle shredded cheese over top if desired.

About this Recipe

Main Ingredient: Fish
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy