You are here

Fish Chowder For 4

American.Kitchen's picture
<p><a href="http://www.flickr.com/photos/boonlee89/5212931849/">Image Credit</a></p>
Fish Chowder has a great taste. Fish Chowder gets its taste from fish mixed with milk and pork. Fish Chowder is inspired by many restaurants worldwide.
Ingredients
  Evaporated milk/Fresh milk 1 Pint
  Salt pork 1⁄4 Pound, diced
  Butter 1 Tablespoon
  Onions 2 , chopped fine
  Toast slices 2 , diced
  Raw potatoes 5 Small, diced
  Salt To Taste
  Pepper To Taste
  Fish/2 pound fish fillets 1 (Moderately Thick)
Directions

The first requirement for this flavorsome dish is a moderately thick, comparatively boneless fish, such as sheepshead, red snap per, redfish, or any clear fillet.
Pompano is unsurpassed as a chowder fish.
Fillet the fish and cut it into 1/2 inch cubes.
Take out as many bones as you can.
Fry the salt pork in an iron or heavy aluminum kettle.
When it is crisp, remove the pork and brown the onions in the grease.
Add the fish and potatoes and cover with hot water.
Simmer until the potatoes are tender.
Pour in the milk and 2 cups hot water.
Cook for about 5 minutes, then add the butter.
Sprinkle the toast on the surface of the chowder.
Add salt and pepper to taste, but remember that the salt pork has already added salt to the mixture.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Appetizer
Method: 
Fried
Ingredient: 
Fish

Rate It

Your rating: None
4.342105
Average: 4.3 (19 votes)