Creamy Fish Chowder

This is my ABSOLUTE FAVORITE warm soup for a cold winter night, and it’s almost better as leftovers! Very easy and quick. This soup is perfect for almost any white fish.

Step: 1

Cook and stir bacon in a soup pot over medium heat until bacon is browned and crisp, about 8 minutes. Stir onion into bacon and cook, stirring often, until onion is translucent, about 5 more minutes.

Step: 2

Pour water into bacon mixture and stir in potatoes. Bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 10 minutes. Place cod fillets into simmering mixture and cook until fish is opaque and flakes easily, about 10 minutes.

Step: 3

Stir milk, evaporated milk, butter, salt, and black pepper into pot. Bring soup to a boil; remove from heat and serve.

Per Serving: 343 calories; protein 31.3g; carbohydrates 22.5g; fat 13.9g; cholesterol 84.1mg; sodium 938.2mg.

The name of “stew” can process to 2 time a food and a make dishes method. Stewing makes slowly cooking piece of meat, vegetables or beans in a tastefull water based . It’s similar to braising, but it does have a few notable differences. The raw animal vested is chopped into smaller pieces instead of being processing menu whole , and the water based material completely covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking eating process that warms you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew can make warming properties , but stew’s cozy factor goes way beyond preserving you from the cold . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.