PUOSU Blackfish chowder

[shrimpman steve]

got some requests for the chowder recipe, it was posted last year but here it is again. Enjoy

Here you go, enjoy!!! So you know, I doubled everything in the recipe to make the crock pot size I had today.

Ingredients:

2 lb blackfish (tautog) fillet
8 slc bacon
1 cup chopped onion
2 cup raw diced red potatoes
4 cup water
1/2 cup flour
1 cup clam juice
2 can evaporated milk - (13 oz)
6 tbl butter or margarine
2 tsp salt
1/2 tsp freshly-ground white pepper

Method:
Rinse fish and pat dry. Cut into bite sized (1/2-inch pieces) and set aside.

In a small skillet saute bacon until crisp. Remove bacon, blot excess fat with paper towels, crumble and set aside.

Discard bacon drippings except for approximately 2 tablespoons. Add onions and saute in bacon fat until tender but not brown.

Transfer onions to a deep saucepan and add potatoes and water. Cover and bring to a gentle boil. Reduce heat and simmer for 10 minutes. Add fish and simmer for about 10 more minutes or until fish and potatoes are done.

In a small bowl combine flour and clam juice and stir with a fork until smooth. Add to fish and potato mixture stirring constantly to blend flour into cooking liquid. Stir in evaporated milk, butter and salt and pepper to taste. Continue heating over medium heat until chowder thickens.

Garnish with crumbled bacon before serving.