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New England Fish Chowder

Meat.World's picture
Ingredients
  Fish fillets 1 Pound, frozen
  Butter 1
  Potatoes 4 Cup (64 tbs), cubed
  Water 2 Cup (32 tbs)
  Onion 1 Cup (16 tbs), chopped
  Carrot 1⁄2 Cup (8 tbs), diced
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Milk 2 Cup (32 tbs)
  Evaporated milk 1 Ounce, can
  All purpose flour 2 Tablespoon
Directions

Thaw frozen fish.
Dice fish and set aside.
In 4-quart Dutch oven combine potatoes, water, onion, carrot, salt, and pepper.
Cover and bring to boiling.
Reduce heat; simmer 10 minutes.
Stir in diced fish; cook, covered, 10 minutes more.
Stir 1 1/2 cups of the milk and the evaporated milk into fish mixture.
Blend remaining milk into flour; stir into fish mixture.
Cook and stir till thickened and bubbly.
Season to taste.
Serve in bowls; top with pats of margarine.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Dish: 
Soup
Ingredient: 
Fish
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes
Servings: 
4

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