"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

New England Fish Chowder Recipe

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This recipe for New England Fish Chowder, by , is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherri Baker
Added: Monday, September 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. margarine, divided
3 medium onions, sliced
5 medium potatoes, peeled and diced
4 tsp. salt
1/2 tsp. pepper
3 c. boiling water
2 lb. fresh or frozen Pollock fillets, cut into large chunks
1 qt. milk, scalded
1 can (12 oz.) evaporated milk

Directions:
Directions:
In 6-8 qt. kettle, melt 1/4 c. margarine over medium heat. Saute onions until tender but not browned. Add potatoes, salt, pepper, and water. Top with fish. Simmer, covered for 25 minutes or until potatoes are fork tender. Stir in scalded milk, evaporated milk, and remaining 1/4 c. margarine. Heat through. Season with additional salt and pepper if desired.

Number Of Servings:
Number Of Servings:
4 1/2 quarts

 

 

 

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