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Favorite Fish Chowder Recipe
Favorite Fish Chowder Recipe photo by Taste of Home

Favorite Fish Chowder Recipe

Publisher Photo
Economics had a lot to do with what we ate when I was growing up in New Hampshire during the Depression. Money may have been scarce, but fish was plentiful and affordable, so that's how we began eating this dish. When meat rationing came along in World War II, fish chowder again became a staple in our household. Fortunately, my family loved it...it still is one of my favorites!
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES:16 servings
TOTAL TIME: Prep: 10 min. Cook: 25 min.
MAKES: 16 servings

Ingredients

  • 1 large onion, chopped
  • 1/2 cup butter, cubed
  • 4 cups water
  • 6 cups cubed peeled potatoes
  • 2 pounds cod fillets, cut into large chunks
  • 3 tablespoons lemon juice
  • 2 cups milk
  • 2 cans (12 ounces each) evaporated milk
  • 2-1/2 teaspoons salt
  • 2 teaspoons pepper
  • Minced fresh parsley

Nutritional Facts

1 serving (1 cup) equals 192 calories, 8 g fat (5 g saturated fat), 48 mg cholesterol, 496 mg sodium, 16 g carbohydrate, 1 g fiber, 12 g protein.

Directions

  1. In a Dutch oven, saute onion in butter. Add water and bring to a boil. Add potatoes; cook for 10 minutes. Add fish and lemon juice; reduce heat and simmer for 10 minutes. Add milk, evaporated milk, salt and pepper. Sprinkle with parsley. Yield: 4 quarts.
Originally published as Favorite Fish Chowder in Reminisce January/February 1993, p51

Nutritional Facts

1 serving (1 cup) equals 192 calories, 8 g fat (5 g saturated fat), 48 mg cholesterol, 496 mg sodium, 16 g carbohydrate, 1 g fiber, 12 g protein.

Reviews for Favorite Fish Chowder

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (0)
3 Star
 (0)
2 Star
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MY REVIEW
Reviewed Apr. 16, 2014

Yumiliscius

MY REVIEW
Reviewed Mar. 17, 2014

VeryGood..;)

MY REVIEW
Reviewed Feb. 15, 2014

Great chowder. I added 1 can clams and Old Bay seasoning. I also roughly grated 1/2 a carrot and added for some color.

MY REVIEW
Reviewed Dec. 26, 2013

I made half the recipe for my husband and me, and we ate every last drop for supper--oink. I substituted half of the water with clam juice, and I used a combination of milk and half & half because that was what I had. Very good!

MY REVIEW
Reviewed Dec. 23, 2013

finally a recipe for fish chowder the way i grew up on,no thickening it like wallpaper paste,just we only used canned milk because it gave it a better taste.only thing differant is we had common crackers to float on top of our chowder[too expensive now adays]

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