2 Slices of bacon
1 small onion
1 stalk celery
2C Fish Stock
1 piece white fish
6 large shrimp, peeled and deviened
1 small potato
- Cut your bacon into bite sized pieces, let it get crispy in your chowder pot while you mince the onion and celery.
- Once crispy remove the bacon to a paper towel, try not to snack on it.
- Cook the onion and celery in the bacon fat until soft, then add the butter.
- Once the butter is melted whisk in the flour. Allow to cook for 5 - 10 minutes.
- Whisk in the milk and bring to a bubble then whisk in the stock.
- Add your fish, you can put the whole piece in, it will cook in the chowder than you can break it up with your spoon. The chowder should be at a simmer (medium/low heat)
- Poke your potato all over with a fork and microwave it for 3 - 5 minutes to par cook.
- Peel and chop the shrimp into bite sized pieces.
- Once you can handle the potato peel it then cut into bite sized pieces.
- While you’ve been doing all this prep your fish has been cooking and you should now be able to break it up with whatever you’ve been stirring your chowder with.
- Add the shrimp, potatoes and corn (I use frozen, toss it right in the pot frozen). And bring back to a bubble (medium heat).
- The potatoes will take the longest to cook, check it in 15 minutes once at a simmer, the chowder will also thicken up during this time.
- Check for seasoning, I used Lawry’s seasoning salt. You could also use just salt and pepper or Old Bay.
- Once the potatoes are cooked and you are happy with the seasoning toss the bacon back in and you’re ready to eat!