In honor of National Clam Chowder Day, February 25th, I’m posting my favorite chowder recipe. It’s fast, it’s easy, and it’s delicious. Today would be a perfect day for a warm bowl of creamy chowder. Although this recipe calls for a firm white fish like haddock or cod, you could probably substitute clams, but I cannot vouch for the results. Be sure to serve it up in big bowls with plenty of oyster crackers.
1 pound of firm white fish, such as haddock or cod, cut in 1 inch cubes
1 cup water
4 potatoes, diced in 1 inch cubes
1/2 yellow onion, diced finely
4 strips of uncooked bacon, diced finely
1/2 teaspoon Old Bay Spice
1 pint light cream
In a heavy sauce pan, brown bacon and onion; add water and potatoes; cover and bring to boil; cook for 10 minutes. Add spice and fish; cover and simmer 10 minutes. Add cream and heat through, but do not boil. Serve immediately.
Bon appetit from the High Pointe Inn!