fisherman's chowder

Name: Fisherman's Chowder
Prep time: 10 min
Cook time: 50 min
Yield: 8
Ingredients: 6 slice(s) bacon, chopped; 1 large onion, chopped; 2 - celery stalks with leaves, chopped; 1 large carrot, chopped; 2 cup(s) fat free chicken broth; 2 cup(s) frozen southern style hash browned potatoes; 4 ounce(s) cream cheese (half of 8-oz brick); 1 pound(s) frozen, cooked tail off shrimp, cut up into 1; 2 cup(s) milk (whole, lofat or nonfat as desired); 1 pound(s) frozen cod fillets, cut in bit size pieces; 2 teaspoon(s) dried dill weed; 1 teaspoon(s) fine herbs or fish and seafood seasoning; 1 teaspoon(s) red pepper flakes (optional); 2 cup(s) shredded cheddar or colby cheese, divided

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Recipe by

Mikki Petersen

@Grammamikki

Elk Grove, CA

My alteration of a Kraft Foods recipe...Very good on chilly evenings. Don't be intimidated by long list of ingredients...they are all common and you probably have most of them on hand.

(1)

yield 8 servings, 1 cup each

prep time 10 Min

cook time 50 Min

Ingredients For fisherman's chowder

6 slice

bacon, chopped
1 lg

onion, chopped
2

celery stalks with leaves, chopped
1 lg

carrot, chopped
2 c

fat free chicken broth
2 c

frozen southern style hash browned potatoes
4 oz

cream cheese (half of 8-oz brick)
1 lb

frozen, cooked tail off shrimp, cut up into 1
2 c

milk (whole, lofat or nonfat as desired)
1 lb

frozen cod fillets, cut in bit size pieces
2 tsp

dried dill weed
1 tsp

fine herbs or fish and seafood seasoning
1 tsp

red pepper flakes (optional)
2 c

shredded cheddar or colby cheese, divided

How To Make fisherman's chowder

1
Cook bacon in large saucepan, or dutch oven, until crisp, stirring occasionally. Remove bacon from pot with slotted spoon and drain on paper towels. Drain off bacon grease, reserving 1 tablespoon drippings in pan.

2
Add chopped onion, celery and carrot to pan and saute, stirring as needed, until crisp tender, about 12 minutes. Add broth and potatoes; bring to boil; simmer 12-15 min until potatoes are tender.
3
Add cream cheese to soup, cooking and stirring until cheese is melted. Stir in milk, fish, shrimp, bacon and seasonings. Bring soup to boil and cook, stirring frequently 3-4 minutes until fish flakes easily with fork.
4
At this point I remove pot from heat and stir in shredded cheese, reserving a bit of cheese for garnish. Stir until cheese has melted and thickened soup a bit, then add salt and pepper to taste. Be sure to taste before salting as the bacon and cheeses add saltiness.
5
Ladle into bowls and garnish with reserved cheese as desired.
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