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Economics had a lot to do with what we ate when I was growing up in New Hampshire during the Depression. Money may have been scarce, but fish was plentiful and affordable, so that's how we began eating this dish. When meat rationing came along in World War II, fish chowder again became a staple in our household. Fortunately, my family loved it...it still is one of my favorites!
Nutritional Facts 1 serving (1 cup) equals 192 calories, 8 g fat (5 g saturated fat), 48 mg cholesterol, 496 mg sodium, 16 g carbohydrate, 1 g fiber, 12 g protein.
Originally published as Favorite Fish Chowder in Reminisce January/February 1993, p51
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Reviewed on Feb. 01, 2010 by butterfly7jm
This is my fav. fish chowder recipe! I make it at least once a month during the fall and winter.
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