Favorite Fish Chowder
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: 10 minutes
- Total Time: 35 minutes
- Served Person: 6
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
- 24 oz evaporated milk
- 1/2 cup butter cubed
- fresh parsley minced
- 6 cups potatoes cubed peeled
- 2 pounds cod fillets cut into large chunks
- 2-1/2 teaspoons salt
- Carbohydrate 44.0996478078851 g
- Cholesterol 146.571186554585 mg
- Fat 27.7001982540344 g
- Fiber 3.82943277602458 g
- Protein 40.7438072554019 g
- Saturated Fat 16.6660865142165 g
- Serving Size 1 1 Serving (701g)
- Sodium 359.314806638415 mg
- Sugar 40.2702150318605 g
- Trans Fat 2.17714062550638 g
- Calories 587 calories
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.
