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Favorite Fish Chowder

SUBMITTED BY: Fran Gustafson

"Economics had a lot to do with what we ate when I was growing up in New Hampshire during the Depression. Money may have been scarce, but fish was plentiful and affordable, so that's how we began eating this dish. When meat rationing came along in World War II, fish chowder again became a staple in our household. Fortunately, my family loved it...it still is one of my favorites!"

RECIPE RATING:

Read Reviews (4)

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PREP TIME	10 Min
COOK TIME	25 Min
READY IN	35 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 large onion, chopped
1/2 cup butter or margarine
4 cups water
6 cups diced peeled potatoes
2 pounds fresh or frozen cod fillets, cut into large chuncks
3 tablespoons lemon juice
2 cups milk
2 (12 fluid ounce) cans evaporated milk
2 1/2 teaspoons salt
2 teaspoons pepper
Chopped fresh parsley

DIRECTIONS

In a Dutch oven or soup kettle, saute onion in butter. Add water and bring to a boil. Add potatoes; cook for 10 minutes. Add fish and lemon juice; reduce heat and simmer for 10 minutes. Add milk, evaporated milk, salt and pepper. Garnish with parsley and serve piping-hot.

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REVIEWS

Reviewed on Mar. 4, 2008 by Jennifer

Awesome stuff. I used regular milk instead of evaporated. Other than that I kept it plain... MORE

Reviewed on Jan. 10, 2007 by irishajo

Easy and tasty. I used whiting because it was what I had on hand, and I had to use more water... MORE

Reviewed on May 28, 2008 by JB

I thought it was delicious! My roommate and I finished it in one sitting. I do think next... MORE

Reviewed on Dec. 31, 2007 by lorie

this was a fantastic recipe, i recomend serving it into a mug since it is soup MORE