Fish Chowder- Left Over Layering

Fish Chowder 1 cup chopped or shredded leftover fish (type or how cooked doesn't matter) 4 cups frozen corn 4 slices bacon 1-3 tbs canola oil 1 onion, diced 1 red pepper, diced 1 green pepper, diced 2 cloves garlic, minced 2 quarts vegetable broth

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Thread: Fish Chowder

  1. #1
    Deal GURU
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    Default Fish Chowder

    Fish Chowder
    1 cup chopped or shredded leftover fish (type or how cooked doesn't matter)
    4 cups frozen corn
    4 slices bacon
    1-3 tbs canola oil
    1 onion, diced
    1 red pepper, diced
    1 green pepper, diced
    2 cloves garlic, minced
    2 quarts vegetable broth
    2 potatoes, peeled and diced
    1/4 tsp crushed red pepper flakes (optional)
    salt and pepper, to taste
    Heat a 5-quart dutch oven or heavy saucepan over medium-high heat. Add bacon. Fry until crisp. Remove bacon to a paper-towel lined plate. Set aside.
    Reduce heat to medium. If there isn't enough bacon fat left in the pot, add enough oil to make approximately 3 tablespoons of fat in the pot. Add onions, red peppers, green peppers and garlic to the pot. Saute vegetables 2-3 minutes. Add corn. Stir and saute until glistening, about 3 minutes. Add remaining ingredients. Bring to a boil, uncovered, and let potatoes cook until tender when pierced with a fork. Taste, and adjust seasonings. Crumble bacon over chowder just before serving. 4-8 servings, depending on if it's the entree or to go with sandwich or salad

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