Ingredients:
- 3 slices of bacon diced, 1 large yellow onion diced, 1 large Yukon Gold potato diced, 3 cups of Chicken Broth, 1.5lbs of thick white fish (cod, pollack or haddock) cut into big pieces, 2 cups of heavy cream, 1 tablespoon of Roasted Seaweed Flakes.
In a large pot, sauté the bacon in a teaspoon of oil until golden. Add onion and sauté until translucent (about 5 minutes).
Add potatoes and stir to mix well with ingredients and juices rendered from the onion.
Add broth, bring to boil, reduce heat and simmer until the potatoes start to get soft.
Add the fish and continue to simmer for 2 minutes. Slowly add the cream letting the chowder get hot without boiling.
Stir in Roasted Seaweed Flakes.
Serve with crusty bread or crackers and add extra Roasted Seaweed Flakes for seasoning!