Favorite Fish Chowder Recipe
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!
Prep: 10 min.
Cook: 25 min.
Yield: 16 Servings
Ingredients
1 large onion, chopped
1/2 cup butter, cubed
4 cups water
6 cups cubed peeled potatoes
2 pounds cod fillets, cut into large chunks
3 tablespoons lemon juice
2 cups milk
2 cans (12 ounces each) evaporated milk
2-1/2 teaspoons salt
2 teaspoons pepper
Minced fresh parsley
Directions
In a Dutch oven, 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. Sprinkle with parsley. Yield: 4 quarts.
Nutritional Facts 1 serving (1 cup) equals 192 calories, 8 g fat (5 g saturated fat), 48 mg cholesterol, 496 mg sodium, 16 g carbohydrate, 1 g fiber, 12 g protein.
Originally published as Favorite Fish Chowder in Reminisce January/February 1993, p51
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!
Prep: 10 min.
Cook: 25 min.
Yield: 16 Servings
Ingredients
1 large onion, chopped
1/2 cup butter, cubed
4 cups water
6 cups cubed peeled potatoes
2 pounds cod fillets, cut into large chunks
3 tablespoons lemon juice
2 cups milk
2 cans (12 ounces each) evaporated milk
2-1/2 teaspoons salt
2 teaspoons pepper
Minced fresh parsley
Directions
In a Dutch oven, 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. Sprinkle with parsley. Yield: 4 quarts.
Nutritional Facts 1 serving (1 cup) equals 192 calories, 8 g fat (5 g saturated fat), 48 mg cholesterol, 496 mg sodium, 16 g carbohydrate, 1 g fiber, 12 g protein.
Originally published as Favorite Fish Chowder in Reminisce January/February 1993, p51
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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Another Great Group of *~ Beth ~*
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