Recipe Details
Ingredients
-
1poundsliced bacon
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1largeonion, chopped
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5mediumpotatoes, peeled and diced
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2cupswater, or as needed
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1 ½poundscod fillets, cut into 1 inch cubes
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1(12 fluid ounce) canevaporated milk
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½cupwhole milk
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2tablespoonsbutter
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salt and pepper to taste
Cooking Directions
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Cook bacon in a large stockpot over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; crumble and set aside. Drain bacon grease, reserving about 1 tablespoon in the pot.
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Add onion to reserved bacon grease; cook and stir over medium heat until tender, about 5 minutes. Add potatoes and fill the pot with just enough water to cover. Bring to a boil and cook until potatoes are almost tender, about 5 minutes.
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Add fish, evaporated milk, whole milk, and butter; bring to a boil. Reduce heat to low and simmer for 30 minutes. Season with salt and pepper.
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Ladle chowder into bowls and top with crumbled bacon.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories379 | |
| % Daily Value * | |
| Total Fat 16g |
20% |
| Saturated Fat 7g |
35% |
| Cholesterol 80mg |
27% |
| Sodium 564mg |
25% |
| Total Carbohydrate 31g |
11% |
| Dietary Fiber 3g |
11% |
| Total Sugars 7g |
|
| Protein 29g |
57% |
| Vitamin C 29mg |
33% |
| Calcium 177mg |
14% |
| Iron 2mg |
10% |
| Potassium 1211mg |
26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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