New England Fish Chowder

Makes 6 servings.

  • 3 slices bacon, chopped
  • 1 onion, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 large potatoes, diced
  • 1 1/2 cups water
  • 1 pound flounder, cod or other white fish, cut into bite-sized pieces
  • 1 (12-ounce) can evaporated milk
  • 1 1/2 cups milk
  • 1/3 cup CREAM OF WHEAT Hot Cereal (Instant, 1-minute, 2-1/2-minute or 10-minute cook time), uncooked
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon Chesapeake seasoning
  • 2 tablespoons butter
  • COOK bacon in large stockpot 5 minutes over medium heat or until crispy. Add onion, salt and pepper. Cook and stir 5 minutes or until tender. Add potatoes and water; cover. Cook 10 minutes or until potatoes begin to soften.
  • REMOVE cover. Gently stir in fish, evaporated milk, milk, Cream of Wheat, Italian seasoning and Chesapeake seasoning. Simmer 10 minutes longer. (DO NOT BOIL.) Stir in butter just before serving.
  • Tip: If the chowder gets too thick, thin it to the desired consistency with additional milk or water.