Country Fish Chowder
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.8-10 ServingsPrep: 15 min. Cook: 25 min.
Ingredients
- 1 cup chopped onion
- 4 bacon strips
- 3 tablespoons butter
- 3 cans (12 ounces each) evaporated milk
- 1 can (15-1/4 ounces) whole kernel corn, undrained
- 1 can (6-1/2 ounces) chopped clams, undrained
- 3 medium potatoes, peeled and cubed
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 1 pound fish fillets (haddock, cod or flounder), cooked and broken into pieces
- Crumbled cooked bacon, optional
- Minced chives, optional
- Additional butter, optional
Directions
- In a large saucepan, cook onion and bacon in butter until onion is
- tender. Add milk, corn, clams, potatoes, salt and pepper. Cover and
- cook over medium heat, stirring occasionally, until potatoes are
- tender, about 20 minutes. Stir in fish and heat through. Ladle into
- bowls. If desired, top with bacon, chives and/or a pat of butter.
- Yield: 8-10 servings (2-1/2 quarts).
Nutrition Facts: 1 serving (1 cup) equals 250 calories, 12 g fat (6 g saturated fat), 57 mg cholesterol, 598 mg sodium,