Fish Chowder

Recipe by Bob LeBlanc
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READY IN: 1hr
SERVES: 8-10
YIELD: 8-10 Cups
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs cusk (or other good chowder fish, if using Cusk cut into good bite size pieces) or 2 lbs haddock, cut in 1" cubes (or other good chowder fish, if using Cusk cut into good bite size pieces)
  • 3
    onions, diced
  • 4
    cups diced raw potatoes
  • 3
    cups fresh milk (1%, 2% or Whole)
  • 14
    lb butter
  • 12
    teaspoon ground pepper
  • 12
    teaspoon salt
  • 14
    teaspoon savory (optional)
  • 2
    cans clam broth or 2 cups water
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DIRECTIONS

  • Cook onions and potatoes in broth or water until almost tender.
  • Add fish and complete cooking.
  • When fish flakes easily, add butter, salt, 1/2 the pepper, savory and all the milk.
  • Heat completely without boiling (very important, never boil any chowder).
  • Sprinkle with remaining pepper and serve with oyster crackers or saltines.
  • Note: If you want more potatoes or fish just add more broth and milk.
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