Fish Chowder

🧂 Ingredients

• 3 strips bacon
• 1 large carrot
• 3 stalks celery
• 1 onion

  yellow
• 2 large potatoes
• 2 cups water
• 2 cups milk

  use full fat oat milk for dairy free, we prefer oatly.
• pinch thyme
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 tablespoons butter

  we use country crock plant butter
• 5 flounder filets

  a bit over a pound
• 2 tablespoons butter
• 1/3 cup all purpose flour
• 1 quart half and half

  use full fat oat milk for dairy free, we prefer oatly.
• cooked bacon for topping

Instructions

• 1 Fry up the bacon in a dutch oven on medium heat.
• 2 While the bacon is frying chop up your carrots, celery, onion and potatoes.
• 3 Once the bacon is done chop it up and keep in the pan, add in the chopped
  veggies as well.
• 4 Cook the veggies in the bacon and bacon fat for about 5 minutes.
• 5 Add in the water, milk, thyme, bay leaf, salt, and pepper.
• 6 Cook until the vegetables are tender on a low-medium fire.
• 7 While the soup is cooking in a large skillet cook the flounder in the 2
  tablespoons of butter until cooked thoroughly.
• 8 Once the vegetables are tender add the flounder to the soup.
• 9 In the skillet used for the flounder add in the 2 tablespoons of butter, once
  melted stir in the flour to make a roux.
• 10 Once the roux is yellowish/brown add in the half and half slowly, and keep
  mixing and pouring in the half and half until it's combined.
• 11 Remove the bay leaf and discard.
• 12 Add the cream mixture into the soup and cook the soup for 5 minutes.
• 13 Top with cooked bacon and enjoy!
• 14 *if you like a thicker soup add a little more flour mixed with some of the stock
  and then returned to the soup, increasing by a teaspoon each time. be careful as
  the soup will thicken with time.

Nutrition Info