Paula and I were looking for recipes for the week and she suggested the Loaded Potato and Bacon Chowder recipe that was in the January-February 2016 Rachel Ray magazine. I was a bit surprised because it had fish in the soup and Paula is kinda choosy about fish. But I made it yesterday afternoon and we enjoyed it for dinner last night.
If you are interested in making the dish, here is the recipe…
In a large pot, cook 5 slices of bacon, stirring occasionally, over medium-high until crispy, about 8 minutes. Transfer the bacon to paper towels and pour off all but 3 tablespoons of the drippings.
Add 1 large onion, chopped, to the pot and cook, stirring occasionally, over medium-high until the onion gets soft, about 5 minutes. Sprinkle 3 tablespoons of flour over the onion and cook, stirring often, until the flour is well incorporated, about 2 minutes. Add 4 cups of milk and stir, scraping up any browned bits from the bottom of the pot. Add 1 pound of red potatoes, cut up into bite-size pieces and cook until tender, about 10 minutes. Add another cup of milk, if desired, for a thinner chowder. We did not do this since we preferred the thicker version
Add about 1 pound of white fish (Paula bought cod) that was cut into bite-size pieces and 1 12-ounce bag of frozen (but thawed…) corn and simmer over medium until the fish flakes easily, about 3 to 5 minutes.
Divide the chowder among bowls. Top with the chives (we had some green onions so I chopped up the green stems and used that instead…) and the bacon. Serve with oyster crackers if you have them available.
I made enough of this chowder so that we could enjoy it on two different days. We ate it on Wednesday as well. This was handy since Paula had to work that day and it made for an easy meal.