Creole Fish Chowder, New Orleans, 1916 Recipe

Name: Creole Fish Chowder, New Orleans, 1916
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. fresh fish; 3 medium potatoes; 1 onion; 1 garlic clove; 1/2 can tomatoes; salt, cayenne pepper and black pepper to taste; 3 sprigs each parsley, thyme and bay leaf; 1 qt. boiling water; 2 oz. salt pork or chopped ham; grated oyster crackers; 1/2 c. milk

Servings: persons

2 lb. fresh fish
3 medium potatoes
1 onion
1 garlic clove
1/2 can tomatoes
salt, cayenne pepper and black pepper to taste
3 sprigs each parsley, thyme and bay leaf
1 qt. boiling water
2 oz. salt pork or chopped ham
grated oyster crackers
1/2 c. milk

1
Cut fresh fish up.
2
Take potatoes and onion and cut into slices.
3
Wash salt pork and chop very fine.
4
Place pork into frying pan.
5
When hot, add sliced onion.
6
Smother lightly; add thyme, parsley, bay leaf, garlic (chopped fine) and peppers.
7
Let simmer for about 10 minutes.
8
Pour over this the boiling water and add fish, tomatoes and the potatoes.
9
Season to taste and cover pan; let simmer for 1/2 hour.
10
Serve with oyster crackers.

343

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 11 ingredients. The key ingredients include: 2 lb. fresh fish, 3 medium potatoes, 1 onion, 1 garlic clove, and more.

Yes, Creole Fish Chowder, New Orleans, 1916 falls under the Seafood 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.

Creole Fish Chowder, New Orleans, 1916

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