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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.
  • Total Time
    Prep: 20 min. Cook: 25 min.
  • Makes
    about 4-1/2 quarts

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 Dutch oven, melt 1/4 cup butter over medium heat. Cook onions until tender but not browned. Add the potatoes, salt, pepper and water. Top with fish. Simmer, covered, until potatoes are fork-tender, 20-25 minutes.
  • 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 and potato mixture. If desired, season with additional salt and pepper. Heat through.

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