Fish Chowder I

If you cannot use russet potatoes, go for the Maine potatoes.

Step: 1

In a large stock pot cover potatoes with enough water so they are fully covered. Bring to boil, then reduce to a simmer.

Step: 2

In a saute pan cook onion and bacon, over medium heat, until onions are soft. Add to potato mixture.

Step: 3

Once potatoes become soft, and the broth has a milky look to it, add cut up fish fillets. Heat until fish fillets are cooked through.

Step: 4

Add enough milk product to bring soup to your desired taste and texture. Season with white pepper and serve.

Per Serving: 347 calories; protein 14.2g; carbohydrates 41.4g; fat 14g; cholesterol 38.3mg; sodium 278.6mg.

The word “stew” can process to both a dish and a make dishes method. Stewing involves not fast cooking chunks of meat, vegetables or beans in a tastefull water based . It’s same as to braising, but it makes have a few piece of differences. The raw animal vested is chopped into few of pieces but of being processing menu whole , and the liquid all of it covers the contents in a stew as compared 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 reputation for being a rib-sticking eating process that warms you up on a cold , winter day. It’s right that ; a bowl of old menu of beef stew can make warming properties , but stew’s comfort factor more than a way beyond preserving you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.