Serves: 6
Total Calories: 1,094
Sauté bacon and onions for a few minutes then add the water and season to taste with salt and pepper. Add the potatoes and simmer until potatoes are almost done. Add the milk, cream, fish and heat almost to the boiling point. Simmer until fish flakes easily and then serve!
NOTE: First, I divided the recipe by ten, and then took one half of that amount, to get this recipe to fit into a Deep 14-inch Dutch oven.
This Tri-Cities Rod & Gun Club Fish Chowder recipe is from the Cee Dub's Ethnic & Regional Dutch Oven Cookin' Cookbook. Download this Cookbook today.
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