MOM'S FISH CHOWDER

Mom's Fish Chowder image

Very rich, flavorful classic New England fish stew. You can use a variety of fish, including shellfish. It is best to avoid using exclusively oily fish, like mackerel or bluefish, but they are fine as part of a medley. It is also best to use a waxy variety of potato like Yukon gold, that will not fall apart in cooking.

Provided by Arlo3606

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

8 tablespoons butter
2 medium onions
2 (8 ounce) bottles clam juice
3 medium potatoes
1 1/2 lbs scrod fish
1/2 lb shrimp
1 pint light cream
2 teaspoons salt (or to taste)
1 tablespoon dried dill (or to taste)
1/2 teaspoon ground black pepper (or to taste)
1 tablespoon Worcestershire sauce (or to taste)

Steps:

Dice the onions into 1/4-inch dice.
In a large, heavy-bottomed soup pot, melt the butter, then add the diced onions. Cook the onions until they are just translucent.
Peel and dice the potatoes into about 1/2-inch cubes. Add potatoes and clam juice. Simmer until potatoes are just barely tender.
About 15 minutes before serving, cut any filleted fish you are using into about 3-inch sections. (It will fall apart after cooking into bite-size pieces. Cutting it up smaller before cooking would yield pieces that are too small in the finished dish. Add fish and simmer about 10 minutes, or until the fish is just cooked through.).
To prevent breaking up pieces of fish, avoid stirring.
Add the light cream, Worcestershire sauce, salt, pepper, and dill. Heat through, taking care to keep the heat low and prevent the cream from curdling.

Nutrition Facts : Calories 923.5, Fat 68.3, SaturatedFat 42.1, Cholesterol 339.1, Sodium 1446.8, Carbohydrate 41.3, Fiber 3.3, Sugar 5.6, Protein 38.5