Blackfish Chowder Recipe

How to Make Blackfish Chowder

1. Rinse the fish fillets thoroughly and pat them completely dry with paper towels. Carefully remove any remaining pin bones using needle-nose pliers.
2. Cut the fish fillets into bite-sized pieces and set aside.
3. In a small skillet, cook the diced bacon over medium heat until crisp.
4. Remove the bacon with a slotted spoon, blot excess grease with paper towels, crumble, and set aside.
5. Discard all but 2 tablespoons of the bacon grease from the skillet.
6. Add the chopped onion to the skillet and sauté in the bacon grease until softened but not browned (about 5 minutes).
7. Transfer the sautéed onions to a large, deep saucepan. Add the diced potatoes and 4 cups of water.
8. Bring the mixture to a gentle boil over medium-high heat, then reduce heat to low, cover, and simmer for 10 minutes, or until potatoes are tender.
9. Add the bite-sized fish pieces to the saucepan. Simmer for another 10 minutes, or until the fish is cooked through and flakes easily with a fork.
10. In a small bowl, whisk together the flour and clam juice until smooth, forming a slurry.
11. Gradually whisk the flour slurry into the fish and potato mixture, stirring constantly to prevent lumps and thicken the chowder.
12. Stir in the evaporated milk and butter. Season generously with salt and pepper to taste.
13. Continue to cook over medium-low heat, stirring occasionally, until the chowder has thickened to your desired consistency (about 5 minutes).
14. Garnish with the crumbled bacon before serving. Enjoy!