Camp-Stove Fish Chowder for Canoeing Trips

Ingredients

• •1 Tbsp oil
• •3 slices bacon
• •2/3 cup onion
• •2 medium potatoes
• •2 c chicken or vegetable broth
• •1.5 – 2 pounds Haddock or cod fillets
• •1–2 tsp Old Bay seasoning
• •to taste salt and pepper
• •3 cups milk or half and half

Equipment

• • large pot or dutch oven
• • spatula

Instructions

1. 1Heat oil in a large pot or dutch oven over medium heat. Saute bacon, onion, and potatoes for 10 minutes, stirring frequently.
2. 2Add broth and lay fish on top of potatoes in pot. (Don’t worry about cutting it up. It will flake apart when cooked)
3. 3Add the Old Bay, salt, and pepper. Bring the mixture to a boil, reduce heat to medium, cover and cook until fish and potatoes are cooked through, about 10 minutes. Use a spatula to break the fish into chunks.
4. 4Reduce the heat and add the milk or half and half. Heat through but don’t boil.