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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Mark's Fish Chowder Recipe

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This recipe for Mark's Fish Chowder is from The Hope Legacy Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


4 slices of bacon (or cup diced salt pork)
2 cups potatoes, peeled and diced
2 medium onion, chopped
1 Tbsp. celery, chopped
1 Tbsp. green pepper, chopped
1 cups vegetable stock, or bouillon made with cubes
1 lb. fish fillet, cut into pieces (any variety of fish)
2 Tbsp. butter
2 Tbsp. flour
4 cups milk
cup skim-milk solids
salt and pepper, to taste

oyster crackers (optional)

Brown the bacon slowly until crisp. Remove the pieces and reserve.
In the drippings, cook all of the vegetables for 5 minutes, stirring to coat them evenly.
Add stock, bring to a boil, and add fish. Lower heat and simmer.
In another pan, melt the butter, blend it with the flour, and slowly add milk and milk solids. Stir until this mixture begins to thicken; then add seasonings. Cook over low heat for 10 minutes (do not boil).
Add the vegetable mixture to the fish and stir.

Serve sprinkled with bacon bits. [Optional: Serve with oyster crackers.]

Number Of Servings:
Number Of Servings:
4 - 6 servings
Preparation Time:
Preparation Time:
30 minutes




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