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4 cups water
Bring 4 cups water to a boil in a medium-sized pot. Add fish, cover, and simmer for 7 minutes or until fish flakes with a fork.
Remove fish from water, and reserve water.
Melt butter in a large, heavy skillet. Add potatoes, onion, celery, and carrot. Sauté over medium high heat for about 5 minutes, stirring often. Sprinkle flour over veggies, then gradually add milk, stirring constantly. Add salt, mustard, and pepper.
Add reserved water slowly, stirring, until consistency is creamy (may not need all of the water). Lower temperature to a simmer for 20 minutes until vegetables are tender.
Add fish, heat thoroughly on low.
Poster's Notes:
Posted by Maxine Wolfson
Nutritional Info Per Serving: N/A
1 lb. fish fillets, cut into 1-1/2" pieces (I used trout)
2 tbsp. butter
1/2 lb. unpeeled sweet potatoes, diced
1 small onion, diced
1/2 cup sliced celery
1 small sliced carrot
3 tbsp. flour
2 cups milk
1 tsp. salt
1/2 tsp. powdered mustard
1/4 tsp. black pepper
Using the butter, this chowder was rich enough without the cream called for in the original recipe. A drop or two of hot sauce is also nice.