If you want something very simple for dinner on a cold night, here’s the recipe for last week’s chowder. I made it up as I went along, so feel free to change what you want!
2/3 of a 5 lb. bag of red potatoes, unpeeled and chopped into cubes. Save the remaining 1/3 of the bag for later.
1 onion, chopped and sautéed in butter or bacon grease (I used butter)
5 pieces of bacon, cooked until crisp and then chopped (I had some cooked and in the freezer)
2 lb. cod (3 large pieces)
2 cups half and half (you could use milk or cream)
optional: fish boullion cubes
Seasonings: salt, white pepper, dill
Put the cubed potatoes and 1/2 tsp salt in a large 7 quart slow cooker and add water just enough to cover. Put on high and cook for several hours until potatoes are cooked. You can also do this on the stove if you are short for time. I had all day so I didn’t care!
Add sautéed onions and bacon. Fish boullion, too, if you have it. I used one large cube.
An hour before serving, turn heat to low and lay the large pieces of cod into the pot. Once cooked (it won’t take long) gently stir in the half and half and add more salt and seasonings to taste. I like white pepper in the stew, but I also use black pepper once I serve it in bowls.
I like thick soups, so I cut up the remaining 1/3 of a bag of red potatoes and cut them in quarters and, in a separate pan on the stove, boiled them in water until they were cooked. Then I mashed them and stirred them into the stew. I also had a cup of mashed potatoes leftover from Thanksgiving, so I stirred that in, too! Another trick is to sprinkle instant mashed potato flakes into any soup or stew if you want the broth a little thicker.