Fish Chowder
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
8-10 Cups
- Serves:
- 8-10
ingredients
- 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
- 1 can evaporated milk
- 3 cups fresh milk (1%, 2% or Whole)
- 1⁄4 lb butter
- 1⁄2 teaspoon ground pepper
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon savory (optional)
- 2 cans clam broth or 2 cups water
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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Reviews
-
This was a great basic fish chowder. The first time I made it I found it thin and watery and then, whilst cleaning up, I found I had not added the tinned milk! Also, I didn't have clam broth and used the water. Now that I have made it again, I would recommend using the clam broth and not forgetting the tinned milk. I used fresh savory from my garden and garnished with fresh chives and it was brilliant. Thanks Bob.
RECIPE SUBMITTED BY
Bob LeBlanc
Danvers, 61