DOWNEAST FISH CHOWDER

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Downeast Fish Chowder image

Just lovely served with pilot crackers or hardtack (recipe #143900). From the the New England chapter of the US Regional Cookbook, Chicago Culinary Arts Institute, 1947

Provided by Molly53

Categories     Chowders

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

1/4 lb salt pork, diced (use bacon if you can't find salt pork)
2 onions, peeled and sliced
3 cups potatoes, peeled and cut into 1/2 inch cubes
4 cups boiling water
3 lbs cod or 3 lbs haddock, cut into small pieces
1 3/4 cups evaporated milk
1 tablespoon salt
1/8 teaspoon pepper
1 tablespoon minced parsley
1 tablespoon butter
1 tablespoon flour

Steps:

  • Fry salt pork slowly in soup pot.
  • Add sliced onions and cook five minutes.
  • Add cubed potatoes, boiling water, and fish.
  • Simmer slowly until potatoes are soft.
  • Add evaporated milk, salt, pepper, and minced parsley.
  • In a small skillet, melt butter.
  • Add flour, blend thoroughly and cook.
  • Add slowly to chowder, stirring until slightly thickened.
  • Heat for another five minutes.
  • Serve with pilot crackers.

Nutrition Facts : Calories 390.8, Fat 18.2, SaturatedFat 7.9, Cholesterol 105.1, Sodium 1241.4, Carbohydrate 18.9, Fiber 1.7, Sugar 1.6, Protein 36.3

*** Explore more Downeast Fish Chowder Recipes »

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #soups-stews     #potatoes     #seafood     #vegetables     #american     #easy     #dinner-party     #chowders     #fish     #dietary     #comfort-food     #inexpensive     #northeastern-united-states     #saltwater-fish     #cod     #onions     #taste-mood     #presentation     #served-hot

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