Fish Chowder

Name: Fish Chowder
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: about 4-1/2 quarts
Ingredients: 1/2 cup butter, divided; 3 medium onions, sliced; 5 medium potatoes, peeled and diced; 4 teaspoons salt; 1/2 teaspoon pepper; 3 cups boiling water; 2 pounds haddock, cut into large chunks; 4 cups milk; 1 can (12 ounces) evaporated milk; Additional salt and pepper, optional

Total Time Prep: 20 min. Cook: 25 min.

Yield about 4-1/2 quarts

Contest Winner

Test Kitchen Approved

This New England fish chowder combines flaky haddock, tender potatoes and an ultra-creamy broth, creating a comforting soup ideal for any season.

Ingredients

1/2 cup butter, divided
3 medium onions, sliced
5 medium potatoes, peeled and diced
4 teaspoons salt
1/2 teaspoon pepper
3 cups boiling water
2 pounds haddock, cut into large chunks
4 cups milk
1 can (12 ounces) evaporated milk
Additional salt and pepper, optional

Directions

In a Dutch oven, melt 1/4 cup butter over medium heat. Cook onions until tender but not browned. Add the potatoes, salt, pepper and water. Top with fish. Simmer, covered, until potatoes are fork-tender, 20-25 minutes.
In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan. Stir in evaporated milk and remaining butter; add to fish and potato mixture. If desired, season with additional salt and pepper. Heat through.

Nutrition Facts

1 cup: 193 calories, 9g fat (5g saturated fat), 57mg cholesterol, 659mg sodium, 15g carbohydrate (7g sugars, 1g fiber), 14g protein.

This recipe was handed down by my mother, although I have changed it a bit. This really reflects our region, since New England is famous for its fish.

Recipe Creator