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Cathy's Amazing Fish Chowder

SUBMITTED BY: JAY90

"Restaurant style comfort food directly from Maine that is easy to make and wonderful to eat!! Any white fish such as haddock may be used in place of the cod. Serve with crackers and corn bread if desired!! The real person that deserves full credit for this recipe is a wonderful mother named Cathy that lives in Chicago and loves her son in Kansas!!"

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PREP TIME	15 Min
COOK TIME	45 Min
READY IN	1 Hr

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 pound sliced bacon
1 large onion, chopped
5 medium potatoes, peeled and diced
1 1/2 pounds cod fillets, cut into 1 inch cubes
1 (12 fluid ounce) can evaporated milk
1/2 cup whole milk
2 tablespoons butter
salt and pepper to taste

DIRECTIONS

Place bacon strips in a large stockpot over medium-high heat. Cook bacon until crisp, then remove to paper towels to drain. Drain grease from the pot, reserving about 1 tablespoon. Set heat to medium, and fry onions in the reserved bacon grease until tender, about 5 minutes.
Add potatoes, and fill pot with just enough water to cover them. Bring to a boil, then cook until potatoes are almost tender, about 5 minutes. Add fish pieces, evaporated milk, whole milk, and butter. Bring to a boil, then simmer over low heat for 30 minutes. Season with salt and pepper to taste. Ladle into bowls, and top with crumbled bacon pieces.

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REVIEWS

Reviewed on Sep. 7, 2008 by hazeleyes

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

hazeleyes
Sep. 7, 2008

Very close... If you haven't been pleased with this recipe I suggest these adjustments. For 8 servings, use 4 thin slices of salt pork, cut into small dice and "tried out" i.e. fried on very low heat until the fat is rendered. Discard rendered salty fat and set the crisp pork aside on double layer of paper towel. Try to use salt pork, it's the original ingredient and lends a subtle deliciousness to the chowder. Fish chowder is about sweet fish not salty smoked bacon. If you must use bacon, use only 2 or 3 slices and don't use hickory smoked, maple smoked, apple smoked, honey smoked or any other flavored bacon, but just plain bacon. And render the fat and throw it away because it will be too salty for this soup. Dice the cooked bacon and add as explained further on. Don't try to make chowder in an hour, or even two hours, or even for supper the same day you make it. Chowder's flabor needs time to develop because of its simple ingredients. It's not a dish to rush if you want it to be good. Use Spanish onion (about1 1/2 cups diced)for 8-servings). Sweat the onion for about 5-10 minutes over very low heat using the 2 tablespoons of butter listed in Cathy's recipe. No substitutions - you'll remove the butter later, cross my heart. After onions are softened put them into a pan-sprayed heavy-bottomed Dutch oven, put in the fish which should be in very large pieces (thick fillets cut into 3 pieces each - I buy a big package at Sam's Club and use it all for one chowde

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3 users found this review helpful

Very close... If you haven't been pleased with this recipe I suggest these adjustments. For... MORE

Reviewed on Jun. 23, 2008 by Beth

This is the best fish chowder ever! I do suggest putting in old bay. We ate the whole pot... MORE

Reviewed on Oct. 17, 2004 by RSTROJEVS

VERY good! I did not use anywhere near 1 pound of bacon though .. I used 4 slices and thought... MORE

Reviewed on Aug. 30, 2004 by RECIPENUT3

Made this using fresh Cod fish my husband and son caught on their fishing trip. My 8-year-old... MORE

Reviewed on Mar. 28, 2006 by Emsdettener Koch

Good, but I had hoped for more taste. MORE