• 4 tbsp softened butter
  • 4 tbsp all-purpose flour
  • 6 slices smoked bacon, diced
  • 1 onion, diced
  • 1 red pepper, diced
  • 2 large potatoes, diced
  • 2 stalks celery, diced
  • 1 tbsp fresh tarragon (or 1 tsp dried)
  • 1 bay leaves
  • 8 cups milk
  • 2 cups kernel corn
  • 1 lb fish fillets, cut into one-inch cubes
  • Pinch of cayenne pepper
  • Salt and pepper, to taste


  • At home: Blend together butter and flour to create kneaded butter for thickening the chowder. Chill 
and pack in a small container.
  • Sauté bacon, onion and red pepper in a stockpot. Add potatoes, celery, tarragon, bay leaves and milk.
  • Simmer until potatoes are just about done, then add corn and simmer for 5 more minutes.
  • Chill and pack mixture in a container for travelling.
  • On the ice: Bring mixture to a simmer over a gas stove or fire and add cubed fish. Season with cayenne pepper and salt and pepper.
  • Thicken with kneaded butter and simmer for 5 more minutes.
  • Serve with crusty bread.