Ingredients1 h 30 m servings 278
- Line the bottom of a large pot with bacon. Place a layer of potatoes over the bacon; then a layer of fish, in bite-size pieces; then a layer of onion slices, without separating the rings; and finally salt and pepper. Repeat layers, not including bacon, and finish with a final potato layer. Top with the chowder and crushed tomatoes. Pour in enough water so that all is covered.
- Cover and simmer, without stirring, over medium heat, until potatoes are tender -- 1 hour.
Per Serving: 278 calories; 12.1 28.2 15.1 41 482 Full nutrition
ReviewsRead all reviews 3
This recipe really wasn't all that good. It took WAY longer than an hour to cook, so we didn't have dinner until almost 9 PM. The smell was a bit overpowering. I think there was just too much go...
Made by adding a large can of diced tomatoes & no Manhattan Clam chowder. I also added red pepper flakes for some zip and a cup of frozen peas for color. I served it over a bed of rice. It w...