Biscayne Bay Chowder

4 lbs. fish (Grouper) Fillets, cubed
1 lb. salt pork, cut into 1/4 inch cubes
1 lb. onions, chopped
4 large potatoes, peeled and cut into small cubes
1/4 green pepper, chopped
1 can tomato soup
2 Tbsp. butter or oleo
2 regular cans evaporated milk
1 quart chicken stock
1 bay leaf
1/4 tsp. thyme
Hot sauce to taste

Brown salt pork. Add onion and saute briefly. Add stock, potatoes and soup and cook slowly about 10 minutes. Add fish and cook until fish is flaky, about 10 minutes more. Add butter, milk, and seasonings. Simmer briefly. Add more seasoning, if needed.

Makes about 12 bowls or 24 cups.

Biscayne Bay Chowder printer friendly version located here. (Just the recipe. Nothing else.)
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