Old-Fashioned New England Fish Chowder Recipe
Adjust the flavor by adding a bay leaf or dried thyme along with the potatoes (discard bay leaf before serving). Or garnish each serving with chopped fresh parsley or crumbled cooked bacon.
- 1-1/2 cups sliced onions
- 4 tablespoons butter, divided
- 1-1/2 cups water
- 3 medium potatoes, peeled and diced
- 1-1/4 teaspoons salt
- 1/2 teaspoon pepper
- 2 tablespoons King Arthur Unbleached All-Purpose Flour
- 1-1/4 cups milk
- 1 can (12 ounces) evaporated milk
- 1 pound haddock fillets, cut into large chunks
- In a large saucepan, saute onions in 2 tablespoons butter. Add the water, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender.
- Combine the flour and milk until smooth. Stir into potato mixture along with evaporated milk. Add fish and the remaining butter; bring to a boil. Reduce heat; cook 5-10 minutes longer or until fish is opaque. Yield: 8 servings (2 quarts).
Originally published as New England Fish Chowder in The Taste of Home Cookbook 2006, p65
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Reviewed Sep. 7, 2012
This chowder was absolutely fabulous and delicious! I made a small change by cooking sliced scallions in a little butter with pancetta before adding the potatoes. Yummy - I'll definitely make this again!