White Fish Chowder

invented & submitted by Anne Halsted

preparation time: 45 minutes

serves 4 large bowls

3 slices thick bacon, diced, or 1 cup pancetta, or lardons

1 cup finely chopped white onions

¾ cup finely diced carrots

2 cups diced Yukon Gold potatoes (½ inch cubes)

2 tablespoons grated horseradish (optional)

2 cups fish broth (preferably made with Better Than Bouillon-Lobster base)

¾ pound firm white fish cut up in bite sized chunks

1 cup milk

½ cup cream

Fry diced bacon, remove from pan to drain. Leave bacon grease in pan and add chopped onions. Sauté until soft, and add carrots, potatoes, and horseradish. Cook until all warm, then add broth. Cover and simmer until potatoes are tender, but not falling apart.

Add fish and cook 5 minutes. Add milk and cream, simmer for 25 minutes but don’t boil. Season as you like (I used dill, salt, pepper). Serve hot.