We all know that the best cookin’ comes after a long, dusty drive down the backroads. They really know how to do it way out there in the sticks! Life is slower so there’s plenty of time to perfect each dish they make. Take Country Fish Chowder, for example. They use their catch of the day to make this thick, creamy, savory clam chowder. The good news is, now you can, too! (And you don’t have to worry about going to the car wash after.) Country Fish Chowder brings good, comfort, Southern cookin’ right to your table!
Ingredients
- 1 cup onion, chopped
- 4 bacon strips, chopped
- 3 (12-ounce) cans evaporated milk
- 1 (15.25-ounce) can whole kernel corn, undrained
- 1 (6.5-ounce) can chopped clams, undrained
- 3 medium potatoes, peeled and cubed
- 3 tablespoons butter
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 1 pound fish filets, cooked, broken into pieces
- bacon, optional, to taste, cooked and crumbled
- chives, optional, to taste, minced
Directions
Step 1 –In a large saucepan over medium heat, cook the onion and the bacon strips until the bacon is crisp. Drain the grease from the pan.
Step 2 –Add the milk, the corn, the clams, the potatoes, the butter, the salt, and the pepper to the bacon mixture.
Step 3 –Cover the saucepan and cook the soup, stirring occasionally, until the potatoes are tender, about 20 minutes.
Step 4 –Stir the fish into the soup mixture and cook until it is heated through.
Step 5 –Ladle the soup into bowls and top with the crumbled bacon and the chives.
Step 6 –Serve.