Favorite Fish Chowder

Favorite Fish Chowder

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"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!"
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Ingredients

35 m servings
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Original recipe yields 16 servings

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Directions

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  1. 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.

Reviews

38
  1. 47 Ratings

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Most helpful positive review

Great New England style "chowdah"! I made a few changes and used haddock which was on sale (do not use FAS, frozen at sea, which will fall apart much quicker). I halved the recipe using about ...

Most helpful critical review

Easy and tasty. I used whiting because it was what I had on hand, and I had to use more water than what the recipe called for to cover the potatoes. This is a really big batch so I just made hal...

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Great New England style "chowdah"! I made a few changes and used haddock which was on sale (do not use FAS, frozen at sea, which will fall apart much quicker). I halved the recipe using about ...

Customized this recipe for two people, chowder is really not a good meal as a leftover. I used half a large onion, 1/4 cup of margarine, 2 cups chicken broth (instead of water), 3 med. potatoes...

I thought it was delicious! My roommate and I finished it in one sitting. I do think next time I would add clams or scallops, just to give it more meat.

I knew this was going to be good, an old time New Hampshire seacoast recipe. Added 1 clove garlic with the onion and butter, went a bit heavy on the butter for an added 2 tbsp. Also added 3-4 sh...

Awesome stuff. I used regular milk instead of evaporated. Other than that I kept it plain and simple. Also, try using crumbled Saltine crackers if you want to thicken your soup...that's the w...

Easy and tasty. I used whiting because it was what I had on hand, and I had to use more water than what the recipe called for to cover the potatoes. This is a really big batch so I just made hal...

Awesome! This is the closest recipe I've found to what my mom makes - must have carrots though - those are a necessity!

The Best. I only made a couple of small changes. Instead of water I used chicken broth to make it a bit richer. Additionally, I made a roux with 4 tbs of butter and flour then added the milk an...

My husband loved this. I added a little bell pepper,celery,spicy seasoning and garnished with chives. There was plenty of juice for us without adding extra. I'll definatley make this one again!

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