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Back to Recipe List	* Exported from MasterCook * Oscoda Seafood Chowder Recipe By : Collected by Jim Ellis Serving Size : 5 Preparation Time :0:00 Categories : Volume 15-08 Aug 2012 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups skinless fish fillets -- cut in bite size pieces 2 cans Campbell's Cream Potato Soup 20 ounces whole milk 3 slices uncooked bacon -- or 1/2 cup chopped, precooked 1 red, green and/or yellow bell pepper -- chopped 1 medium sweet onion -- chopped 1 small can sweet corn 1 teaspoon Tabasco sauce Sauté the bacon until crispy, remove from pan when crisp. Add onion and red bell pepper to pan and sauté until onion begins to brown. Chop bacon and add to pan along with fish fillets, corn and cans of soup. Slowly add the milk and Tabasco. Simmer for 45 minutes. Serves 4 to 6. Source: "Wild & Tame, Domestic and Game cookbook" S(mastercook formatting by): "Bobbie" Yield: "4 to 6 servings" NOTES : This recipe comes from a fishing guide friend in Oscoda, MI. One cold spring day after just landing a nice steelhead on the Au Sable River he said "Make your wife some chowder tonight." When we arrived at the pull- out area, we cleaned our fish and he wrote down this recipe. I've made it many times, especially on cold winter days. Bobbie's Note: Jim made this for us when I was ill. He used salmon. This was delicious and I immediately got out my recipe book by Jim and will make it again soon. Contributed to the FareShare Gazette by Bobbie; 18 August 2012. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 94 Calories; 4g Fat (37.3% calories from fat); 5g Protein; 11g Carbohydrate; 1g Dietary Fiber; 15mg Cholesterol; 63mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2 Non-Fat Milk; 1/2 Fat.

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