Updated Wednesday, February 9th, 2005
Yield: Makes 8 servings.
There's nothing like a fresh cod chowder made with ingredients grown right here in New England. The addition of clam juice makes this recipe extra special.
Melt butter in a saucepan, and saute onions and celery. Add the chicken stock and potatoes, and simmer for 10 minutes. Add fish and seasonings. Whisk flour into clam juice, then add to soup. Stir in evaporated milk.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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