Classic New England Fish Chowder Recipe

5 1 1
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Classic New England Fish Chowder Recipe

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5 1 1
Publisher Photo
This is an old recipe handed down through the years. It always tasted best when made by a friend of mine who was a fisherman. There was nothing quite like sitting down with friends on a cold snowy night, enjoying this hot chowder, fresh biscuits and good conversation.
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. Cook: 25 min.

Ingredients

  • 1/4 pound salt pork or bacon
  • 3 onions, sliced
  • 4 cups diced uncooked peeled potatoes
  • 9 cups water, divided
  • 2 cups milk
  • 1 tablespoon butter
  • 1-1/2 teaspoons salt
  • 1 teaspoon pepper
  • 2 to 3 pounds haddock fillets, cut into large chunks
  • Minced fresh parsley

Directions

Fry salt pork or bacon in a large soup kettle or Dutch oven. Remove and set aside. Add onions, potatoes and 5 cups of water to drippings. Cook until potatoes are tender. Add milk, butter, salt and pepper. Meanwhile, in a large saucepan, cook fish in remaining water until tender, about 10 minutes. Add fish and 2 cups of cooking liquid to potato mixture. Heat through. Garnish with parsley and salt pork or bacon. Yield: 16-18 serving (about 5 quarts).
Originally published as New England Fish Chowder in Bountiful Harvest Cookbook 1994, p40

Nutritional Facts

1 cup: 107 calories, 3g fat (1g saturated fat), 33mg cholesterol, 251mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 11g protein.

  • 1/4 pound salt pork or bacon
  • 3 onions, sliced
  • 4 cups diced uncooked peeled potatoes
  • 9 cups water, divided
  • 2 cups milk
  • 1 tablespoon butter
  • 1-1/2 teaspoons salt
  • 1 teaspoon pepper
  • 2 to 3 pounds haddock fillets, cut into large chunks
  • Minced fresh parsley
  1. Fry salt pork or bacon in a large soup kettle or Dutch oven. Remove and set aside. Add onions, potatoes and 5 cups of water to drippings. Cook until potatoes are tender. Add milk, butter, salt and pepper. Meanwhile, in a large saucepan, cook fish in remaining water until tender, about 10 minutes. Add fish and 2 cups of cooking liquid to potato mixture. Heat through. Garnish with parsley and salt pork or bacon. Yield: 16-18 serving (about 5 quarts).
Originally published as New England Fish Chowder in Bountiful Harvest Cookbook 1994, p40

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KENSBREN User ID: 4524422 43323
Reviewed Nov. 5, 2009

"TASTE JUST LIKE WHEN I WAS A KID. AWESOME RECIPE AND SO easy TO MAKE. MY FAMILY AND FRIENDS LOVE IT."

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