Country Fish Chowder
You'll think you're on Cape Cod when you taste this thick, wholesome chowder made from a recipe I've treasured for many years. It's one of my husband's favorites. He likes it more and more, because over the years I've "customized" the basic recipe by including ingredients he enjoys. —Linda Lazaroff, Hebron, Connecticut
8-10 ServingsPrep: 15 min. Cook: 25 min.
- 1 cup chopped onion
- 4 bacon strips, chopped
- 3 cans (12 ounces each) evaporated milk
- 1 can (15-1/4 ounces) whole kernel corn, undrained
- 1 can (6-1/2 ounces) chopped clams, undrained
- 3 medium potatoes, peeled and cubed
- 3 tablespoons butter
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 1 pound fish fillets (haddock, cod or flounder), cooked and broken into pieces
- Crumbled cooked bacon, optional
- Minced chives, optional
- In a large saucepan, cook onion and bacon over medium heat until
- onion is tender; drain. Add milk, corn, clams, potatoes, butter,
- salt and pepper. Cover and cook over medium heat, stirring
- occasionally, until potatoes are tender, about 20 minutes. Stir in
- fish and heat through. Ladle into bowls. If desired, top with bacon
- and chives. Yield: 8-10 servings (2-1/2 quarts).
Nutritional Facts: 1 serving (1 cup) equals 250 calories, 12 g fat (6 g saturated fat), 57 mg cholesterol, 598 mg sodium, 19 g carbohydrate, 2 g fiber, 15 g protein.