Serves: 8
Total Calories: 295

1/2 pound salt pork
2 onions peeled and chopped
3 ribs celery trimmed and diced
3 potatoes, peeled and diced
1 1/2 cups carrots, diced
2 1/2 cups water
1 1/2 bay leaves
1 1/4 teaspoons salt
1/4 teaspoon black pepper
5 cups milk
3 tablespoons butter softened
3 tablespoons flour
1 1/2 pounds frozen fish filets, cut in bite-size pieces
3 tablespoons parsley chopped

In large, heavy kettle, cook salt pork (bacon may be substituted) over medium heat until golden and crisp. With slotted spoon remove it to absorbent paper set aside. In fat, cook onion until golden. Add celery, potatoes, and carrots, stirring to coat them well. Add water and seasonings. Bring liquid to boil, reduce heat, and simmer vegetables, covered, for 10 minutes. Meanwhile, scald milk.
In small mixing bowl, combine butter and flour, blending with a fork until mixture is smooth. Add to milk, stirring constantly until mixture is slightly thickened and smooth set aside. Bring contents of large kettle (vegetables) to boil. Add fish (such as cod, haddock, perch, sole, or turbot), reduce heat and simmer, uncovered, for 10 minutes, or until fish flakes easily. Add milk, stirring to blend chowder. To serve soup, garnish with salt pork and generous sprinkling of parsley.

Nutritional Facts:

Serves: 8
Total Calories: 295
Calories from Fat: 108

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