Fish Chowder

Preparation info

  • Difficulty


  • Makes


    generous servings

Appears in

Farm Journal’s Country Cookbook

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


  • 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
  • 1 large onion, thinly sliced
  • c. water
  • 2 c. scalded milk
  • tsp. salt
  • Dash of pepper
  • tblsp. butter or regular margarine


  • 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.