Recipe by BecR
A good and easy chowder using condensed soups for ease of preparation. From Woman's Day, September 1979.
Top Review by Leon in Michigan
When I lived in New England, fish chowder always required grated nutmeg . None of the recipes here list it as an ingredient. This particular recipe ,(and I think it's one of the best) would benefit from the nutmeg. It's one of the best because it provides flavors and texture without a great deal of preparation.
- 3⁄4 cup diced onion (1 medium)
- 2 tablespoons butter (or margarine)
- 1 (10 3/4 ounce) can condensed cream of celery soup
- 1 (10 3/4 ounce) can condensed cream of potato soup
- 1 cup milk
- 1 cup water
- 1⁄8 teaspoon pepper
- 1 lb frozen cod fish fillet, partially thawed and cubed
- 1⁄4 cup thinly sliced green onion
- 1⁄4 cup minced celery leaves
Directions See How It's Made
- In 3-quart saucepan saute onion in butter until soft. Add soups, milk, water and pepper.
- Cook over moderate heat, stirring occasionally, until hot. Add fish; cook 5 to 7 minutes or until tender.
- Sprinkle with green onions and celery leaves before serving.
- Note: Can sub olive oil for the butter. Also, add a pinch of dried thyme for extra flavor.