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You'll think you're on Cape Cod when you taste this thick wholesome chowder made from a recipe I've treasured for many years. It's one of my husband's favorites. He likes it more and more, because over the years I've "customized" the basic recipe by including ingredients he enjoys.
Nutritional Facts 1 serving (1 cup) equals 250 calories, 12 g fat (6 g saturated fat), 57 mg cholesterol, 598 mg sodium, 19 g carbohydrate, 2 g fiber, 15 g protein.
Originally published as Country Fish Chowder in Country Extra January 1994, p49
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Reviewed on Sep. 29, 2011 by faye_100
The recipe was very good just a note that fresh fish dont have a smell older fish does smell fishy
Reviewed on Jan. 09, 2011 by frankieb
This was delicious! My husband (not a big fish eater) was very skeptical. I kept reminding him that "we like to try new things, don't we?", but he wasn't convinced so I put him to work cutting the onions and grilling the fish. We cooked the bacon separately, using it as a garnish when plating. I cooked the potatoes separately, too, then added them with the milk to the pot and used my immersion blender to slightly puree the potatoes before adding the rest of the ingredients. I did drain and rinse the clams, only b/c my husband was voicing his worry about it being too "fishy" - but I think next time I won't drain them (I just won't let him see). We used haddock in this recipe b/c it was on sale. My husband proclaimed it delicious and, as he went back for a 2nd bowl, made me promise to make it again.
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