"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Fish Chowder Recipe

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

Contributor:  
Contributor:  
Paul Martinson
Added: Wednesday, February 9, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds of fish (salmon, halibut, ling-cod, and prawns)
2 Onions, 6 medium peeled potatoes, 2 cups of corn, 1 cup of celery, and 1 cup of chopped peppers and 1/4 cup butter..
3 cups of Milk and 1/2 cup of cream, or 2 cans of coconut milk as a substitute for the milk and cream. Fish or chicken broth
Salt, pepper and hot pepper flakes to taste

Directions:
Directions:
Fill a large pot 1/4 full with fish or chicken broth and bring to a boil. Meanwhile saute the onions, celery, and peppers in butter until translucent, then add to the broth. Add the potatoes and corn and cook until tender. Add the spices and then add the steamed fish pieces, milk and cream, or coconut milk, and simmer just below the boil stage. Garnish with croutons or parsley flakes and serve piping hot.

Number Of Servings:
Number Of Servings:
6-10
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This creamy chowder seems best to us in the coconut milk version. It is a hearty soup so we keep the potato and fish chunks large. Generally, we float a whole habenaro pepper in the broth for half an hour before adding the milk and fish. The pepper and coconut add a Thai quality to the soup which could be accentuated with some curry if you feel adventurous.

 

 

 

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