Fish Chowder Recipe

Name: Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. salt pork; 6 to 8 onions, sliced or diced; 12 to 15 potatoes, peeled and diced; 8 to 10 lb. fish; water (to cover); 6 cans evaporated milk; 1 gal. whole milk; 1/2 c. flour; 1 Tbsp. salt; 3/4 tsp. pepper; 1/4 lb. butter

Servings: persons

1 lb. salt pork
6 to 8 onions, sliced or diced
12 to 15 potatoes, peeled and diced
8 to 10 lb. fish
water (to cover)
6 cans evaporated milk
1 gal. whole milk
1/2 c. flour
1 Tbsp. salt
3/4 tsp. pepper
1/4 lb. butter

1
Cook pork slowly until fat has melted and scraps are brown. Strain.
2
Setting aside scraps, put 1/2 cup fat in soup pot.
3
Heat fat.
4
Add onions; cook over low heat until onions are soft.
5
Add potatoes; toss until well coated.
6
Add fish and enough water to cover.
7
Simmer for about 15 minutes, or until potatoes are tender. Mix flour with some of the milk until smooth and lump free.
8
Put all the milk in a double boiler.
9
Mix in flour mixture; heat until very hot.
10
Add potatoes, fish, onion mixture, salt, pepper and butter.
11
Taste to see if more salt is needed.
12
Serve pork scraps on side or in chowder.

985

kcal

Calories

Fat

119

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: 1 lb. salt pork, 6 to 8 onions, sliced or diced, 12 to 15 potatoes, peeled and diced, 8 to 10 lb. fish, 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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