Favorite Fish Chowder Recipe
Economics had a lot to do with what we ate when I was growing up in New Hampshire during the Depression. Money may have been scarce, but fish was plentiful and affordable, so that's how we began eating this dish. When meat rationing came along in World War II, fish chowder again became a staple in our household. Fortunately, my family loved it...it still is one of my favorites!
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 16
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
contains dairy
pescatarian
- 1 large onion chopped
- 2 cups milk
- 4 cups water
- 3 tablespoons lemon juice
- 2 teaspoons pepper
- 1/2 cup butter cubed
- 6 cups cubed peeled potatoes
- 2 pounds cod fillets cut into large chunks
- 2-1/2 teaspoons salt
- minced fresh parsley
- 2 cans (12 ounces each) evaporated milk
- Carbohydrate 2.48615599909148 g
- Cholesterol 42.6321523900361 mg
- Fat 7.12774216839153 g
- Fiber 0.22204976384738 g
- Protein 11.2679351860339 g
- Saturated Fat 4.28380802990663 g
- Serving Size 1 1 serving (165g)
- Sodium 86.691310708342 mg
- Sugar 2.2641062352441 g
- Trans Fat 0.642023641763172 g
- Calories 120 calories
Directions In a Dutch oven, saute onion in butter. Add water and bring to a boil. Add potatoes; cook for 10 minutes. Add fish and lemon juice; reduce heat and simmer for 10 minutes. Add milk, evaporated milk, salt and pepper. Sprinkle with parsley. Yield: 4 quarts. Originally published as Favorite Fish Chowder in Reminisce January/February 1993, p51 Nutritional Facts 1 serving (1 cup) equals 192 calories, 8 g fat (5 g saturated fat), 48 mg cholesterol, 496 mg sodium, 16 g carbohydrate, 1 g fiber, 12 g protein. Print Add to Recipe Box Email a Friend
