Fish Chowder

Name: Fish Chowder
Yield: Makes 4 generous servings
Cuisine: United States
Ingredients: Dash of pepper; 1½ tblsp. butter or regular margarine; 1 large onion, thinly sliced; 1½ c. water; 2 c. scalded milk; 1½ tsp. salt; 4 slices of bacon, cut in pieces, or ½ salt pork cube; 2 lbs. fish filet (haddock or cod, frozen or fresh); 2 c. thinly sliced peeled potatoes

Preparation info

Makes
4
generous servings

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

This soup is to the midwest what clam chowder is to New England

Ingredients

4 slices of bacon, cut in pieces, or ½ salt pork cube
2 lbs.

Americas
United States
Soup
Gluten-free
England

Method

Place bacon in large heavy saucepan. Brown well; remove, leaving drippings.
Cut fish filets into 1″ pieces.
Place layers of potato, onion and fish in saucepan. Add water. Cover. Bring to a boil, reduce heat; simmer 10 to 15 minutes, until potatoes and fish are just cooked.
Add milk, seasonings, butter and bacon. Keep warm over low heat.