Fish Chowder 2 Recipe

Name: Fish Chowder 2
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1/2 c. salt pork cubes; 1 large carrot, sliced; 4 potatoes, diced; 1 stalk celery, diced; 1 large onion, sliced; 2 to 4 fish fillets, cubed; 2 c. milk; 1 bay leaf; peppercorns; salt and pepper

Servings: persons

1
Fry the salt pork until it is crisp and brown.
2
Pour off about 2 tablespoons of the pork fat into a soup kettle and saute the carrots and celery until softened.
3
Add the onion and potatoes; saute another 2 to 3 minutes.
4
Add the fish fillets, wine, some water, bay leaf and 10 to 12 peppercorns.
5
Salt and pepper.
6
Cook over low heat for about 20 minutes or until the fish, potatoes and carrots are tender.
7
Stir in the fried salt pork.
8
Add the milk and heat, but do not boil.

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: 1/2 c. salt pork cubes, 1 large carrot, sliced, 4 potatoes, diced, 1 stalk celery, diced, and more.

Yes, Fish Chowder 2 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.

Fish Chowder 2

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