SNS Fish Chowder

~Adapted from Cooking Light magazine~


  • 4 cups of water
  • 4 bay leaves
  • 1 pound of cod, skinned 
  • 3 slices of bacon
  • 3 cups red potatoes, cubed
  • ½ onion, chopped
  • 1 large carrot, chopped
  • 1 ½ tsp dried thyme
  • 2 tsp salt n’ pepper mix (divided)
  • 4 cups 2% milk  (or milk substitute)
  • 1 Tbsp grass-fed butter

Prep and Cook:

  • Bring water and bay leaves to a simmer in a large skillet
  • Add fish and cover — simmer for 10 minutes
  • Remove fish with a slotted spoon, set aside to cool, then slice into small pieces
  • Keep 2 ½ cups of the fish stock, set aside
  • Cook bacon over medium-heat in a large soup pan or Dutch oven, set on paper towels to drain and cool, then chop into pieces 
  • Keep about a teaspoon of bacon fat, set aside
  • With pan over medium-heat add carrots, onion, and potatoes — cook for 10 minutes
  • Add fish stock and bay leaves, thyme, and ½ tsp of salt and pepper mix — bring to a boil and simmer for 10 minutes
  • Add milk and butter — simmer for 20 minutes, until potatoes are soft — do not boil
  • Add fish and ½ tsp S&P, discard bay leaves, and add bacon — simmer for another 5-10 minutes


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