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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.
This recipe is:
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Nutritional Facts 1 serving (1 cup) equals 193 calories, 9 g fat (5 g saturated fat), 57 mg cholesterol, 659 mg sodium, 15 g carbohydrate, 1 g fiber, 14 g protein.
Originally published as New England Fish Chowder in Country October/November 1992, p47
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Reviewed on Feb. 12, 2012 by hlillis
My family, 6yr old & 2yr old included, loved this. Used fish stock in place of water & used a mix of fat free half & half, whole & skim milk for the 3 cups milk. It was great.
Reviewed on Oct. 25, 2010 by knunes
Just like my grandmother used to make
Reviewed on Oct. 14, 2010 by grammymiss
The chowder was ok, a little milky, next time I would put only two cups of milk and one or one and a half cans of evaporated milk.This perticular chowder is very good for people who are watching there sodium.I would make it again with the changes.
The chowder was ok, a little milky, next time I would put only two cups of milk and one or one and a half cans of evaporated milk.
This perticular chowder is very good for people who are watching there sodium.
I would make it again with the changes.
Reviewed on Aug. 14, 2010 by Cincity57
Really good :)
Reviewed on Mar. 03, 2010 by jpscaaminer
Made this recipe for the first time and my family loved it. It was easy to make too. I will definately be making it again.
Reviewed on Feb. 01, 2010 by bursaw526
Very good fish chowder and very easy to make. I live in New England, I know. Wonderful to have on these cold days. I did not change the recipe, I simply added some Old Bay seasoning.
Reviewed on Aug. 25, 2009 by LMB1
This looks great I think that I will try it!
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