FISH CHOWDER

Fish Chowder image

A quick and easy chowder that you will make again and again. Basic recipe came from The Gloucester Fishermens Wives Cookbook.

Provided by Bob LeBlanc

Time 1h

Yield 8-10 Cups, 8-10 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs cusk (or other good chowder fish, if using Cusk cut into good bite size pieces) or 2 lbs haddock, cut in 1" cubes (or other good chowder fish, if using Cusk cut into good bite size pieces)
3 onions, diced
4 cups diced raw potatoes
1 can evaporated milk
3 cups fresh milk (1%, 2% or Whole)
1/4 lb butter
1/2 teaspoon ground pepper
1/2 teaspoon salt
1/4 teaspoon savory (optional)
2 cans clam broth or 2 cups water

Steps:

Cook onions and potatoes in broth or water until almost tender.
Add fish and complete cooking.
When fish flakes easily, add butter, salt, 1/2 the pepper, savory and all the milk.
Heat completely without boiling (very important, never boil any chowder).
Sprinkle with remaining pepper and serve with oyster crackers or saltines.
Note: If you want more potatoes or fish just add more broth and milk.

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