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New England Fish Chowder

 New England Fish Chowder
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.
16-18 ServingsPrep: 20 min. Cook: 25 min.

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

Directions

  • 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.
  • 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.
Nutritional Facts: 1 serving (1 cup) equals 193 calories,

2 of 2

New England Fish Chowder (continued)

Nutritional Facts: 9 g fat (5 g saturated fat), 57 mg cholesterol, 659 mg sodium, 15 g carbohydrate, 1 g fiber, 14 g protein.