COD CHOWDER
Categories: Fish, Soups
Yield: 6 servings

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