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Fish Chowder Recipe

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

Keith Thompson


6 pc Bacon
2 ea Clove Garlic
2 lb. Med shrimp peeled and deveined
2 lb White fish deboned and cut into bite size pieces
2 cup Diced Potatoes
6 ea green onions Diced
1 cup Diced carrots
1 ea 10 oz Whole kernel corn drained
2 tsp Dried Basil
2 tsp Dried Thyme
1 tsp Salt
1 tsp Black pepper or White pepper
2 cup Whipping cream
2 cup Whole Milk
2 Qt Chicken stock

Peel shrimp put shells in pot with 2 qt chicken stock and boil 30 min. Discard shells and reserve liquid for later. Cook Bacon in stock pot. Remove Bacon and reserve. Cook the green onion and minced garlic in Bacon grease. When onion starts to change color add all chicken stock. Next add vegetables and cook until they are tender. add Seasonings. add fish and continue cooking until fish starts to flake. Add shrimp and cook additional 3 minutes. Add milk and cream heat but do not boil. Crumble bacon and garnish soup when you serve.

Personal Notes:
Personal Notes:
Serve with crackers.
Also any white fish will work I normally use cod, bass, grouper, crappie




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