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!
- 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
- 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
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