New England Fish Chowder
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Onion||1 Large, thinly sliced|
|Haddock||1 Pound, skinned, boned, and cubed (Use Either Fresh Or Frozen)|
|Cubed peeled potatoes||4 Cup (64 tbs)|
|Water||2 Cup (32 tbs)|
|All purpose flour||2 Tablespoon|
|Milk||2 Cup (32 tbs)|
|Freshly ground pepper||1 Dash|
|Oyster crackers||1 Cup (16 tbs)|
Melt 2 tablespoons of the butter in heavy skillet. (Electric skillet 300°.)
Add onion and cook till tender.
Arrange fish and potatoes in layers in skillet; add water.
Cover and cook gently (220°) till potatoes are barely tender, about 15 minutes.
Blend remaining butter and flour; mix in a little of the hot fish liquor.
Stir into fish mixture; cook till slightly thickened.
Add milk, salt, pepper, and paprika.
Simmer 5 minutes.
Serve with oyster crackers.