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Basic Fish Chowder

Healthycooking's picture
  Salt pork 1⁄4 Pound, diced
  Onion 1 Large, chopped
  Red potatoes 1 Pound, cubed (Thin Skinned)
  Clam juice 16 Ounce (2 Bottles, 8 Ounce Each)
  Canned regular strength chicken broth 14 1⁄2 Ounce (1 Can)
  Bay leaf 1
  Fish fillets 2 Pound, cut into 1 1/2-inch squares (Rockfish, Ling Cod, Or Turbot)
  Frozen peas 10 Ounce (1 Package)
  Frozen corn 10 Ounce (1 Package)
  Half and half/Milk 1 1⁄2 Cup (24 tbs) (Light Cream)
  Chopped parsley 1 Tablespoon
  Salt To Taste
  Pepper To Taste

In a 5-quart Dutch oven over medium-high heat, cook salt pork, stirring frequently, until browned and crisp.
Spoon off and discard all but 2 tablespoons drippings.
Add onion and cook, stirring occasionally, until soft (about 5 minutes).
Stir in potatoes, clam juice, broth, and bay leaf.
Bring to a boil over high heat; then cover, reduce heat;, and simmer until potatoes are fork-tender (about 15 minutes).
Add fish, frozen peas, and frozen corn.
Increase heat to high and return to a boil; cover, reduce heat, and simmer until flesh inside is just opaque when fish is prodded in thickest portion with a fork (5 to 8 minutes).
Stir in half-and-half and season to taste with salt and pepper.
Cook until heated through (1 to 2 more minutes).
Sprinkle with parsley.

Recipe Summary

Difficulty Level: 
South American
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes

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