Fish Chowder

25 Jan

1/2 lb bacon
1 medium onion, chopped
2 cloves garlic, minced
3 tablespoons flour
3 cups water
3 cups of peeled, diced raw potatoes
2 cups of cooked trout, de-boned and cut into one inch pieces
4 cups milk
3 tablespoons butter or margerine
salt and pepper

Fry the bacon in a large soup pot (I actually hold the slices of raw bacon together and cut them up before frying, so I don’t have to crumble it later) until very brown and crumbly. Remove the bacon and drain the majority of the fat, but not all of it, from the pot. Sautee the onion and garlic in the bacon drippings until the onion is transparent. Mix the flour into the onion and garlic, stir until well coated. Pour the water into the pot with the onion mixture, and add the potatoes. Simmer the potatoes until tender. Crumble the bacon (if you haven’t already), return the bacon to the pot, and add the trout, milk, margerine, salt and pepper. Heat until very hot, but not boiling (boiling milk is bad), stirring occasionally.

Eat for the next three days. It’s actually better eating after the first day.


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