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Old-Fashioned New England Fish Chowder

 Old-Fashioned New England Fish Chowder
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.
8 ServingsPrep: 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.

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Old-Fashioned New England Fish Chowder (continued)

Editor's Note: 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.
Nutritional Facts: 1 cup equals 262 calories, 11 g fat (7 g saturated fat), 68 mg cholesterol, 534 mg sodium, 24 g carbohydrate, 2 g fiber, 17 g protein.