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New England Fish Chowder Recipe
New England Fish Chowder Recipe photo by Taste of Home

New England Fish Chowder Recipe

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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.
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES:16-18 servings
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES: 16-18 servings

Ingredients

  • 1/2 cup butter, divided
  • 3 medium onions, sliced
  • 5 medium potatoes, peeled and diced
  • 4 teaspoons salt
  • 1/2 teaspoon pepper
  • 3 cups boiling water
  • 2 pounds haddock, cut into large chunks
  • 4 cups milk
  • 1 can (12 ounces) evaporated milk
  • Additional salt and pepper, optional

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.

Directions

  1. In a soup kettle, melt 1/4 cup butter over medium heat. Saute onions until tender but not browned. Add the potatoes, salt, pepper and water. Top with fish. Simmer, covered, 25 minutes or until potatoes are fork-tender.
  2. In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan. Stir in evaporated milk and remaining butter; add to fish mixture. Season with additional salt and pepper if desired. Heat through. Yield: about 4-1/2 quarts.
Originally published as New England Fish Chowder in Country October/November 1992, p47

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.

Reviews for New England Fish Chowder

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Sep. 20, 2014

"If you use seafood broth instead of water and kick it up with some Old Bay Seasoning, you now have maxed out this recipe!"

MY REVIEW
Reviewed Mar. 2, 2014

"this is as i remember new england chowders, as i was growing up in the coastal new england it was a welcome feeling to smell the aroma of fish chowder on top of the stove and the smell of homemade common crackers in the oven."

MY REVIEW
Reviewed Feb. 15, 2014

"It's cold outside and this is wonderful on a day like this. I did add 1 can clams with liquid and a little Old Bay seasoning. Delicious"

MY REVIEW
Reviewed Feb. 12, 2012

"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."

MY REVIEW
Reviewed Oct. 25, 2010

"Just like my grandmother used to make"

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