SOUP RECIPE: Fillet Chowder

1-lb fish fillets
5-slices bacon, fried crisp
1-tbsp bacon drippings
1/4-cup diced onions
1 1/2-cups boiling water
2-cups potatoes, peeled and diced
3-lbs mussels or clams, steamed and shucked
2-cups milk
1-12oz (385ml) can of evaporated milk
1/4-tsp pepper
Salt to taste
1-tbsp parsley flakes

De-bone fish fillets and cut into bite size pieces; set aside
Fry bacon until crisp; drain and break into small pieces
In a large pot, sauté onions in reserved bacon drippings until tender
Add water and potatoes; cook until potatoes are tender
Add fish; simmer until cooked (5-7 minutes)
Add bacon, mussels, milk, evaporated milk, and spices
Heat gently

Makes 6 servings

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