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New England Fish Chowder Recipe

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

Cabrini Arendt


1/4 lb. bacon, but into 1/4" dice
1 onion, chopped
2 cloves garlic, minced
1 lb. potatoes, peeled & cut into 1/2" dice
2 ribs celery, cut into thin slices
1 lb. cod or other firm fish, cut into 1 1/2" cubes
1 c. bottled clam juice
1 c. water
1 c. milk
1/2 c. half and half
2 Tbsp. chopped parsley

In large soup pot, cook bacon. Remove meat and reserve. Add onion and garlic to pan and cook till softened. Add potatoes, celery, clam juice, water and a little pepper. Bring to a simmer. Cover and simmer till potatoes are done. Add reserved bacon, milk, and half & half and bring to a simmer. Add fish. Bring back to simmer and cook till fish is opaque (2 - 3 minutes). Stir in chopped parsley. Add salt and pepper if needed.




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