Fish Chowder


  • 1 large fish, approx. 4 lbs.
  • 6-8 strips bacon
  • 1 c. green pepper
  • ½ c. chopped onion
  • ½ c. chopped celery
  • ¼ c. cornstarch
  • 2-3 c. diced potatoes
  • Salt
  • 1 qt. half-and-half
  • Pepper
  • 2 tsp. minced garlic
  • Celery Salt
  • 1 qt. milk
  • Onion Salt


Cook fillets in enough water to cover about 20-30 minutes. Remove, cool, then debone and crumble fillets. Fry bacon until crisp. Remove bacon and saute green pepper, onion and celery in the drippings.

Place 2 cups of fish stock in a large pan. Add diced potatoes and cook until tender. Add sauteed vegetables and crumbled fish. Season to taste with spices.

Add half and half. Mix cornstarch with milk to thicken, or just add milk. Heat just to boiling. Top each bowl with crumbled bacon and serve immediately.