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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 May. 07, 2013 by jesboc
Outstanding made exactly as directed
Reviewed on Jan. 21, 2013 by Martskitchen
This is a family favorite! It goes together fast and easy and I can easily keep the ingredients on hand for a quick meal. I have made this for guests and always get rave reviews. I use chicken broth instead of water and I use a bit less (maybe 2 - 3 cups) because we like a chowder with less broth. I have also used shrimp and langostino with great results.
Reviewed on Aug. 14, 2012 by HalleyJaye9
Apple Cider Vinegar instead of Lemon Juice / Cod Fish and add cream corn for sweetness
Reviewed on Aug. 01, 2012 by Francisca3032
Yummm! This recipe is simple and taste good. I do not like chowder at all. I tried for my husband and it turned out pleasant. I will make this again.
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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