For some crazy reason we had leftovers from the other night's baked trout. This isn't a normal situation for us and left us wondering what on earth to do with the leftovers. The answer presented itself in the form of chowder. This is a seriously easy and versatile recipe. Try it out with any fish you have a small amount of and I bet it would be good. This is the perfect way to stretch a small amount of fish to serve more people.
HOW TO MAKE THIS
- Fry a bunch of bacon (cut into small chunks) in the bottom of a saucepan.
- Dice half an onion and add it to the bacon. Sauté until translucent.
- Chop up some potatoes. I did largish chunks. It doesn't really matter how big, but keep in mind smaller ones cook faster. Sauté for a bit with the onions and bacon.
- Turn down the heat and wait a bit - alternatively take the pan off the heat for a bit and add milk to generously cover the other ingredients. This is all your liquid so add more than you need for just this since you're still throwing in a couple more ingredients.
- Gradually turn up the heat until milk is at a light boil. Cook stirring often until potatoes are soft.
- We had green beans as part of our meal so I chopped the leftovers of them up and threw them in. I also added some frozen corn. Let it all warm back up after adding the frozen corn and double check how it tastes. Add salt and pepper as needed.