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Fish Chowder

Submitted by: twoturkey on May 9, 2010
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
Fish Chowder

A good hot meal for a winter night served with crackers.

Difficulty: Easy

Servings: 6 - 8

Prep Time: 1/2 hour   Cook Time: short while to cook potatoes & fish  


1/4 pound salt pork diced
2 onions, diced
4 c of potatoes in small pieces
1 – 2 c water or more to cover top of potatoes
2 pounds fish fillets (haddock, cod, cusk)
1 tsp salt
1/4 tsp pepper
2-3 c whole milk
1 tall can evaporated milk


Fry diced salt pork slowly in bottom of heavy kettle until golden color. Remove pork scraps and set aside.

There should be about 3 tablespoons fat in kettle. Add onions and cook until yellowed (but not brown).

Add potatoes and enough water so that it comes a little bit over top of potatoes.

Cut fish in fairly large chunks; add fish on top of potatoes. Sprinkle with seasonings, cover, bring to a boil, then cook on low heat until potatoes are tender and fish flakes. Pour in both kinds of milk and allow to heat thoroughly but not boil.

If you do any it gently, because fish should be left in large pieces, not flaked apart and not mushed.

Then the salt pork scraps can be sprinkled on individual dishes of chowder if wished.

Categories: Fish, Main Dish, One Dish Meal, Seafood

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