New England Fish Chowder
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This recipe was handed down by my mother, although I have changed it a bit. This really reflects our region, since New England is famous for its fish.
SERVINGS: 16-18
CATEGORY: Soup
METHOD: Other stovetop
TIME: Prep: 20 min. Cook: 25 min.
Ingredients:
- 1/2 cup butter or margarine, divided
- 3 medium onions, sliced
- 5 medium potatoes, peeled and diced
- 4 teaspoons salt
- 1/2 teaspoon pepper
- 3 cups boiling water
- 2 pounds fresh or frozen haddock fillets, cut into large chunks
- 1 quart milk, scalded
- 1 can (12 ounces) evaporated milk
Directions:
In a 6- to 8-qt., melt 1/4 cup butter over medium heat. Saute onions until tender but not browned. Add potatoes, salt, pepper and water. Top with fish. Simmer, covered, 25 minutes or until potatoes are fork-tender. Stir in scalded milk, evaporated milk and remaining butter; heat through. Season with additional salt and pepper if desired. Yield: about 4-1/2 quarts.