Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Pacific/True Cod fillets 1/4 c Flour
-or Ling Cod 1/2 c Clam juice
4 Slices bacon 1 cn Evaporated milk (13 ounces)
1/2 c Chopped onion 3 tb Butter
1 c Peeled diced raw potatoes 1 ts Salt
2 c Water 1/4 ts White pepper

Rinse fish with cold water; pat dry with paper towels. Cut fish into
1/2-inch cubes; set aside. In small skillet, saute bacon until crisp.
Remove bacon from skillet; blot with paper towels and crumble. Set
aside. Discard all but 2 tablespoons bacon drippings from skillet.
Add onion to skillet; saute until tender but not brown. Remove from
heat. In deep saucepan, combine onion and potatoes. Add water;
cover and bring to gentle boil. Reduce heat and simmer for 10
minutes. Add fish; cover and bring to boil again. Reduce heat and
cook for additional 10 minutes, or until fish and potatoes are done.
In small bowl, combine flour and clam juice; stir with fork until
smooth. Add to fish and potato mixture, stirring constantly to blend
flour. Stir in evaporated milk, butter, salt and white pepper.
Continue heating over medium heat until chowder thickens. Garnish
with crumbled bacon before serving. Makes 6 servings.

A West Coast Fisheries Development Foundation recipe.

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