Recipe by Lennie
Before my husband developed his severe allergy to white fish, I used to cook it a lot. Found this recipe while going through some older binders. I do remember that the original recipe called for haddock, but I don't really care for haddock and so used cod instead.
Top Review by john lowen
This chowder was very good for the amount of prep and cook time. It was simple to make and was very tasty. I used 2% milk and butter, but I would imagine that using cream would make the recipe a little more luxurious. I would also imagine that you could use any firm fish or clams in this chowder.
- 1 tablespoon butter or 1 tablespoon margarine
- 1⁄2 cup chopped onion
- 1⁄2 cup diced celery
- 1 carrot, peeled and diced
- 4 small mushrooms, sliced
- 1 cup finely diced potato (, peel or not, up to you)
- 1⁄4 cup water
- 2 cups milk (preferably not skim)
- 1 cup corn kernel (frozen or canned)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 lb cod, cut into large chunks (fresh, or if frozen, thawed)
Directions See How It's Made
- In a large saucepan, over medium-low heat, melt butter and saute onion, celery, carrots and mushroom slices until veggies are tender; stir occasionally, will take from 5 to 10 minutes.
- Add potato and water; cover and cook for 5 minutes or until potatoes are just tender.
- Add milk and corn to the pot, along with salt and pepper; bring to a boil.
- Reduce heat to a simmer and add fish; cover and cook for about 5 minutes or until fish easily flakes with a fork; do NOT let it return to a boil.