New England Fish Chowder Recipe

Name: New England Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lb. haddock or cod; 1 1/2-inch cube fat salt pork; 2 medium size onions; 4 c. diced potatoes; 2 c. boiling water; 1 qt. milk; 1 c. canned milk or cream; 1 Tbsp. salt; pepper to taste; 2 Tbsp. butter

Servings: persons

1
Put salt pork, potatoes and onions into the two cups of boiling water and cook until potatoes are soft, not mushy.
2
Add fish which has been boned.
3
(You can steam your fish, skin and bone it after it is steamed, then add to your potatoes.
4
I like to add fillets of fish and cook them with the potatoes the last 4 or 5 minutes.)
5
When the fish has lost its opaque look, you know it is cooked.
6
Add your milk and seasonings.
7
Heat until milk is scalding hot, not boiling.
8
Remove from heat and let stand for a while to season.
9
Reheat to eating temperature.
10
Be sure milk does not boil.

1534

kcal

Calories

148

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 10 ingredients. The key ingredients include: 2 lb. haddock or cod, 1 1/2-inch cube fat salt pork, 2 medium size onions, 4 c. diced potatoes, and more.

Yes, New England 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.

New England Fish Chowder

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