Fish Chowder I

Fish Chowder I

28 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Rosemary
Recipe by  Rosemary

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

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Directions

  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)

Rate This Recipe
LWAGAR
40

LWAGAR

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 used fat free 1/2 and 1/2 and some milk to get the right consistency and a couple of dashes of hot sauce. It needed salt very badly! and oh, I cooked the potatoes mostly in chicken broth. Guess I changed it somewhat, but t was really delicous. My 90 yr old dad said it was just like mom used to make....a real complement for sure!

Lollychester
33

Lollychester

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 bacon. I used frozen diced potatoes (about 2 cup) and added a can of sweet corn. I made a white sauce (to thicken my milk a bit). I used whiting (about 4 fillets. I cooked the celery and bacon before adding it to the crock. Cooked it on high for about 4 hours - came out delicious! Even our kids loved it.

CHEFJULIE1
27

CHEFJULIE1

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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 347 cal
  • 17%
  • Fat
  • 14 g
  • 22%
  • Carbs
  • 41.4 g
  • 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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