"Bluenose Chowder" Recipe

Name: "Bluenose Chowder"
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 c. butter; 1/3 c. celery with leaves, chopped; 3 c. onions; 1/3 c. flour; 1 can chicken broth; 1 can evaporated milk; 1 1/2 c. 1% milk; 2 c. diced and partially cooked potatoes (4 to 5); 1/2 c. of the water the potatoes were cooked in; 1 lb. fish, cut in bite-size pieces; 1/4 tsp. nutmeg; dash of hot sauce; 2 to 3 dashes of paprika; parsley; salt and pepper to taste

Servings: persons

1/3 c. butter
1/3 c. celery with leaves, chopped
3 c. onions
1/3 c. flour
1 can chicken broth
1 can evaporated milk
1 1/2 c. 1% milk
2 c. diced and partially cooked potatoes (4 to 5)
1/2 c. of the water the potatoes were cooked in
1 lb. fish, cut in bite-size pieces
1/4 tsp. nutmeg
dash of hot sauce
2 to 3 dashes of paprika
parsley
salt and pepper to taste

1
Saute butter, celery with leaves and onions 5 minutes.
2
Add flour and stir until well blended.
3
Stir in chicken broth, evaporated milk and 1% milk.
4
Cook until bubbly.
5
Add potatoes and water.
6
Stir and cook a few minutes; add remaining ingredients. Stir and cook a few more minutes.
7
Add other seafood as desired. Heat until bubbly, stirring continuously.

829

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/3 c. butter, 1/3 c. celery with leaves, chopped, 3 c. onions, 1/3 c. flour, and more.

Yes, "Bluenose Chowder" falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

"Bluenose Chowder"

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