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New England Fish Chowder
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.
16-18 Servings
Prep: 20 min. Cook: 25 min.
Ingredients
1/2 cup butter,
divided
3 medium onions, sliced
5 medium potatoes, peeled and diced
4 teaspoons salt
1/2 teaspoon pepper
3 cups boiling water
2 pounds haddock, cut into large chunks
4 cups milk
1 can (12 ounces) evaporated milk
Additional salt and pepper, optional
Directions
In a soup kettle, melt 1/4 cup butter over medium heat. Saute onions
until tender but not browned. Add the potatoes, salt, pepper and
water. Top with fish. Simmer, covered, 25 minutes or until potatoes
are fork-tender.
In a large saucepan, heat milk over medium heat until bubbles form
around side of saucepan. Stir in evaporated milk and remaining
butter; add to fish mixture. Season with additional salt and pepper
if desired. Heat through.
Yield: about 4-1/2 quarts.
Nutrition Facts:
1 serving (1 cup) equals 193 calories,
© Taste of Home 2013
2 of 2
New England Fish Chowder
(continued)
Nutrition Facts:
9 g fat (5 g saturated fat), 57 mg cholesterol, 659 mg sodium, 15 g carbohydrate, 1 g fiber, 14 g protein.
© Taste of Home 2013