Fish Chowder
From The Yankee Cookbook
Fish and Seafood Recipes | Soups, Stews, Chowders Recipes
Yield: 6 servings
- 1/4 pound lean salt pork, diced
- 1 medium onion, diced
- 5 to 6 medium potatoes, peeled and diced
- 3 quarts water
- 2 pounds fresh fish fillets (haddock)
- 1 12-ounce can evaporated milk
- salt and pepper to taste
- 1 tablespoon butter
1. Fry salt pork in frying pan until golden, then add onion. Continue frying until softened and translucent.
2. Transfer onions to soup pot and add potatoes and 3 quarts of water. Bring liquid to a fast simmer and cook until potatoes are just tender, about 20 minutes.
3. Add fish and continue cooking until fish falls apart into flakes and potatoes are soft. Add evaporated milk, heat thoroughly, then add salt and pepper to taste. Add butter and serve as soon as butter has melted.
Reviews by Readers
I thought it was great. Doesn't need more than 3 potatoes though. Also, go light on the salt. The onion adds plenty. I added a little cayenne pepper for a little zip. – Anonymous Review
Personally I would cut down on the water and use 2 and 1/2 quarts. I would also use more condensed milk, maybe a can-and-a-half or two cans. This is really good chowder! – Reviewed by Paul Winston
Find Similar Recipes
- By Category
- By Course
