🌾 Chuckwagon January 16 Recipe🐟 Hearty Northern Fish & Potato Camp Chowder

🌾 Chuckwagon January 16 Recipe

🐟 Hearty Northern Fish & Potato Camp Chowder

A simple, old-fashioned chowder — creamy, filling, and gently seasoned to warm you through.

Serves: 6–8Prep Time: 15 minutes Cook Time: 35–40 minutes

This chowder reflects northern camp cooking: humble fish, potatoes, and milk simmered slowly into a rich, comforting bowl that fed many and warmed the bones.

🐟 Ingredients

• 2 tbsp butter

• 1 small onion, diced

• 2 cloves garlic, minced

• 4 medium potatoes, peeled & diced

• 2 carrots, diced

• 4 cups chicken or fish broth

• 1½ lbs white fish (cod, haddock, or pollock), cut into chunks

• 1½ cups milk or half-and-half

• ½ tsp thyme

• ½ tsp black pepper

• ½ tsp salt (to taste)

• Optional: 2 slices bacon, cooked & crumbled for topping

🍳 Instructions

1. Build the BaseIn a Dutch oven, melt butter over medium heat. Add onion and garlic; cook until soft and fragrant.

2. Add VegetablesStir in potatoes and carrots. Cook 3–4 minutes.

3. Add Broth & SimmerPour in broth, thyme, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer 20–25 minutes, until potatoes are tender.

4. Add FishGently stir in fish pieces. Simmer 6–8 minutes, just until fish flakes easily.

5. Finish CreamyStir in milk or half-and-half. Warm gently (do not boil).

6. ServeLadle into bowls and top with crumbled bacon if using. Serve with biscuits, crackers, or crusty bread.

🤠 Chuckwagon Tip

Fish chowders were common in northern camps where meat was scarce — simple ingredients, gentle heat, and patience made a filling, nourishing meal.