Fish Chowder Recipe

Name: Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 lb. salt pork or 2 slices bacon, chopped; 2 cloves garlic, diced; 2 lb. haddock fillets; 1/4 tsp. pepper; 2 large cans evaporated milk; 1/2 tsp. basil; 2 medium potatoes, cubed; 1 large onion, chopped; a few chopped celery tops; 2 tsp. salt; 1 tsp. Worcestershire sauce; 1/2 tsp. dill weed

Servings: persons

1/4 lb. salt pork or 2 slices bacon, chopped
2 cloves garlic, diced
2 lb. haddock fillets
1/4 tsp. pepper
2 large cans evaporated milk
1/2 tsp. basil
2 medium potatoes, cubed
1 large onion, chopped
a few chopped celery tops
2 tsp. salt
1 tsp. Worcestershire sauce
1/2 tsp. dill weed

1
Fry up salt pork or bacon in soup pot until crisp.
2
Remove fat bits and leave fat.
3
Place onion and garlic in pot and fry until soft.
4
Add potatoes, celery tops and Worcestershire sauce.
5
Barely cover with water and cook until potatoes are just soft.
6
Lay fish fillets over potatoes.
7
Cover and cook until the fish flakes and crumbles.
8
Add rest of seasonings and evaporated milk.
9
Heat, but do not boil.

228

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 12 ingredients. The key ingredients include: 1/4 lb. salt pork or 2 slices bacon, chopped, 2 cloves garlic, diced, 2 lb. haddock fillets, 1/4 tsp. pepper, and more.

Yes, Fish Chowder 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

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