DEPRESSION ERA DISHES RECIPES

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FAVORITE FISH CHOWDER RECIPE: HOW TO MAKE IT



Favorite Fish Chowder Recipe: How to Make It image

Economics had a lot to do with what we ate when I was growing up in New Hampshire during the Depression. Money may have been scarce, but fish was plentiful and affordable, so that's how we began eating this fish chowder. When meat rationing came along in World War II, fish chowder again became a staple in our household. —Fran Gustafson, Bethesda, Maryland

Provided by Taste of Home

Categories     Lunch

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 16 servings (4 quarts).

Number Of Ingredients 11

1 large onion, chopped
1/2 cup butter, cubed
4 cups water
6 cups cubed peeled potatoes
2 pounds cod fillets, cut into large chunks
3 tablespoons lemon juice
2 cups milk
2 cans (12 ounces each) evaporated milk
2-1/2 teaspoons salt
2 teaspoons pepper
Minced fresh parsley

Steps:

  • In a Dutch oven, saute onion in butter. Add water and bring to a boil. Add potatoes; cook for 10 minutes. Add fish and lemon juice; reduce heat and simmer for 10 minutes. Add milk, evaporated milk, salt and pepper. Sprinkle with parsley.

Nutrition Facts : Calories 192 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 48mg cholesterol, SodiumContent 496mg sodium, CarbohydrateContent 16g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 12g protein.

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