CLAM BOX FISH CHOW-DA

Clam Box Fish Chow-Da image

Provided by Food Network

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 10

1/4 pound unsalted butter
1 large onion, diced
2 1/2 pounds waxy-style potatoes, peeled and cut into 1/2-inch cubes
3 tablespoons salt
1 tablespoon ground white pepper
Water, as needed
5 pounds boneless, skinless cod fillets
6 cups half-and-half
2 cups whole milk, plus more as needed
Oyster crackers, as needed

Steps:

Heat the butter in a large soup pot over medium heat, add onions and cook, stirring, until translucent. Add the potatoes, salt, and pepper and enough water to cover. Bring to a boil, lower the heat, and simmer for 5 minutes. Add the cod and enough water to cover. Simmer for 5 minutes more. Let the chowder cool. Stir in the half-and-half and milk (add more milk if necessary). Refrigerate the chowder, covered, overnight.
When ready to serve, reheat the chowder in a double boiler or slow cooker, stirring only occasionally--you don't want to break up the cod too much. Serve with oyster crackers and enjoy!