Cheddar Fish Chowder
Yields: 8 to 10 servings
Prep. Time: 10 mins
Cooking Time: 25 mins
6 slices side bacon, chopped
1/2 cup (125 mL) thinly sliced celery
1/2 cup (125 mL) thinly sliced onion
1 pkg (14 oz/ 400 g) frozen fish fillets, partially thawed
2 cups (500 mL) peeled and diced potatoes
2 cans chicken broth, 10 oz (284 ml each)
1/4 tsp (1 mL) ground thyme
1 bay leaf
1/2 cup (125 mL) butter
1/3 cup (80 mL) all-purpose flour
4 cups (1 L) Milk
2 cups (500 mL) shredded cheddar cheese
In large saucepan, cook bacon until crisp. Remove bacon with slotted spoon and set aside. Over medium heat sauté celery and onion in bacon drippings until tender.
Cut fish into 1/2 inch (1 cm) pieces. Add to saucepan along with potatoes, chicken broth, thyme and bay leaf. Bring to a boil. Reduce heat, cover and simmer 10 minutes or until potatoes are tender.
Meanwhile, melt butter in medium saucepan. Blend in flour and gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens.
Remove from heat, add the cheddar cheese and stir until cheese is melted. Stir into fish mixture. Discard bay leaf and season to taste with salt and pepper. Top with reserved bacon and serve.