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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Creole Fish Chowder, New Orleans, 1916

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions