Classic Fish Chowder

Ingredients

• 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

Preparation

1. At Home: Blend together butter and flour to create kneaded butter for thickening the chowder. Chill 
and pack in a small container.
2. Sauté bacon, onion and red pepper in a stockpot. Add potatoes, celery, tarragon, bay leaves and milk.
3. Simmer until potatoes are just about done, then add corn and simmer for 5 more minutes.
4. Chill and pack mixture in a container for travelling.
5. 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.
6. Thicken with kneaded butter and simmer for 5 more minutes.
7. Serve with crusty bread.