Quick Skillet Fish Chowder

A hearty simple chowder resplendent with chunks of white fish. Potato skins have a lot of the nutrition, but make sure they are organic because conventional potato skins have been shown to contain a lot of chemical residue.


Prep time: 5 minutes

Cook time: 15 minutes

Serves: 4-6


2 large organic potatoes (about 1 pound total), scrubbed and chopped into 1/2 inch chunks.

3 strips of bacon

2 medium onions, chopped

3 cups milk

1.5 lbs white fish filets, cut into bite-sized chunks

1/4 tsp. freshly-ground black pepper

salt to taste.


Heat water to boiling in a saucepan and cook the potatoes for 15 minutes or until soft. Meanwhile, cook the bacon in a large skillet over medium heat. When the bacon is crisp, remove to dry on paper towels, and drain off the fat, leaving just enough to cook the onions. Saute onions for 10 minutes or until translucent and soft. Add the milk and bring to a simmer, watching carefully to avoid boil over. Add the fish and cook for 5 minutes or until just done. Drain the potatoes, add them to the chowder, and ladle into bowls. Yum.

By Tod Dimmick - 1000radishes.com