This Easy Fish Chowder tastes better the longer it sits! Make a big pot over the weekend and enjoy for lunch or dinner all week!

Prep Time: 5 minutes Cook Time: 20 minutes Total Time: 25 minutes Yield: Serves 4-6

Ingredients

1 Tbsp oil
3 slices bacon, diced
2/3 cup diced onion
2 medium white potatoes, peeled and diced
cup each of chopped celery and/or carrots optional
2 c chicken or vegetable broth
1.5 – 2 pounds Haddock (or cod) fillets, skin removed
1–2 tsp Old Bay
salt and pepper, to taste
3 cups 2% milk, whole milk or half & half
parsley 

Instructions

Heat oil in a large pot or dutch oven over medium heat. Saute bacon for 5 minutes, stirring frequently. Add veggies if using and saute an additional 5 minutes or so.
Add broth and lay fish on top of potatoes in pot. (Don’t worry about cutting it up. It will flake apart when cooked)
Add the Old Bay, salt and pepper. Bring the mixture to a boil, reduce heat to medium, cover and cook until fish and potatoes an veggies are cooked through, about 10 minutes. Use a spatula to break the fish into chunks.
Reduce the heat and add the milk or half and half. Heat through but don’t boil.