Fish Chowder I

Fish Chowder I

28

"If you cannot use russet potatoes, go for the Maine potatoes."

Ingredients

45 m {{adjustedServings}} servings 347 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 347 kcal
  • 17%
  • Fat:
  • 14 g
  • 22%
  • Carbs:
  • 41.4g
  • 13%
  • Protein:
  • 14.2 g
  • 28%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 279 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

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  1. In a large stock pot cover potatoes with enough water so they are fully covered. Bring to boil, then reduce to a simmer.
  2. In a saute pan cook onion and bacon, over medium heat, until onions are soft. Add to potato mixture.
  3. Once potatoes become soft, and the broth has a milky look to it, add cut up fish fillets. Heat until fish fillets are cooked through.
  4. Add enough milk product to bring soup to your desired taste and texture. Season with white pepper and serve.
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Reviews

28
  1. 33 Ratings

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This was just like my mom made many years ago when I grew up on Long Island. I used 12 oz of cod filet (nice firm white fish) and I also added a stalk of celery finely chopped to the onion. I u...

THis was great but I made a few changes so I could throw it in the crockpot... I didn't have any onion, so instead used a couple of ribs of celery and cooked them up with about 1/2 a pound of b...

This is a very simple, tasty recipe. I used flounder instead of haddock and it would be good with most any fish. I also used cream in place of the milk, and it had a delicious, rich flavor.