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Fish Chowder II (D, KLP, TNT)
Source: Self
Serves: 6 to 8

1 onion, chopped
1 tbsp butter, margarine, or oil
2 medium potatoes, cubed (1/2")
1 12-oz. can (1-1/2 cups) corn niblets
2 cups milk, any kind
Salt and pepper to taste
1-1/2 lbs. fish cubes or pieces (salmon, halibut, cod, etc.)

Sauté the onions in the butter just until wilted. Do not brown. Add remaining ingredients, and simmer gently until the fish just flakes. Correct seasonings. Do not boil.

Serve with crusty bread and a simple salad.

Poster's Notes:
This is a variation of a Newfoundland chowder that we enjoy, including my husband, who dislikes fish.

Do not omit the corn, as it is traditional in NFLD. If the chowder seems too thin, you could add a little flour or matzo cake meal mixed with cold milk, and simmer until thickened.

Posted by Lee Jourard

Nutritional Info Per Serving: N/A