Creamy Fish Chowder

(1) Course Soups and Stews

Ingredients in this Recipe

1 1/2 cups fish stock or water
1 1/2 cups milk
1 large russet potato, peeled and cut into small cubes
1 leek, halved, rinsed and sliced
1/2 lb. cod or other firm white fleshed fish fillets, pin bones removed and fillets cut into bite size pieces
1/2 tsp. salt, plus more, to taste
2 thick cut bacon slices, chopped
Freshly ground pepper, to taste

See Full Recipe at Williams-Sonoma