Old-Fashioned New England Fish Chowder Recipe

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Old-Fashioned New England Fish Chowder Recipe
Old-Fashioned New England Fish Chowder Recipe photo by Taste of Home
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Old-Fashioned New England Fish Chowder Recipe

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5 1 1
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 40 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 40 min.

Ingredients

  • 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 all-purpose flour
  • 1-1/4 cups milk
  • 1 can (12 ounces) evaporated milk
  • 1 pound haddock fillets, cut into large chunks

Directions

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).
New England Salmon Chowder: Omit haddock and add 1 pound fresh or frozen salmon cut into chunks. To use 1 pound canned salmon, remove the skin and bones; add to the soup along with milk. New England Clam Chowder: Omit haddock and add two cans (6-1/2 ounces each) drained chopped clams along with the milk. For a stronger clam flavor, substitute 1 bottle (8 ounces) clam juice for 1 cup of the water.
Originally published as New England Fish Chowder in The Taste of Home Cookbook 2006, p65

Nutritional Facts

1 cup: 262 calories, 11g fat (7g saturated fat), 68mg cholesterol, 534mg sodium, 24g carbohydrate (9g sugars, 2g fiber), 17g protein.

  • 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 all-purpose flour
  • 1-1/4 cups milk
  • 1 can (12 ounces) evaporated milk
  • 1 pound haddock fillets, cut into large chunks
  1. 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.
  2. 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).
New England Salmon Chowder: Omit haddock and add 1 pound fresh or frozen salmon cut into chunks. To use 1 pound canned salmon, remove the skin and bones; add to the soup along with milk. New England Clam Chowder: Omit haddock and add two cans (6-1/2 ounces each) drained chopped clams along with the milk. For a stronger clam flavor, substitute 1 bottle (8 ounces) clam juice for 1 cup of the water.
Originally published as New England Fish Chowder in The Taste of Home Cookbook 2006, p65

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annepuntanen User ID: 2962024 150281
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!"

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