POTATO FISH CHOWDER RECIPE | ALLRECIPES
Something warm on those cold winter days! I've used this recipe to also make oyster stew. It turned out better than expected.
Provided by Donna Nagel Roberts
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Melt butter in a 5-quart saucepan over medium heat. Cook and stir onion, celery, and garlic in melted butter until onion is tender, 5 to 7 minutes.
- Stir flour into the vegetable mixture until the vegetables are evenly coated. Pour clam juice and water into the saucepan; whisk until smooth. Add potatoes, bay leaf, and thyme to the mixture. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are tender, about 15 minutes.
- Gently stir cod into the soup. Place a cover on the saucepan and cook until the cod is flaky, about 8 minutes.
- Pour milk into the soup; stir. Simmer soup until hot, 1 to 2 minutes. Season with salt and black pepper. Remove bay leaf to serve.
Nutrition Facts : Calories 381.2 calories, CarbohydrateContent 47.4 g, CholesterolContent 73.6 mg, FatContent 8.8 g, FiberContent 5.5 g, ProteinContent 28 g, SaturatedFatContent 5 g, SodiumContent 404.3 mg, SugarContent 5.5 g
FAVORITE FISH CHOWDER RECIPE: HOW TO MAKE IT
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
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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NEW ENGLAND FISH CHOWDER RECIPE: HOW TO MAKE IT
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Reviews 4.7
Total Time 45 minutes
Category Lunch
Calories per serving
- In a Dutch oven, melt 1/4 cup butter over medium heat. Cook onions until tender but not browned. Add the potatoes, salt, pepper and water. Top with fish. Simmer, covered, until potatoes are fork-tender, 20-25 minutes. , In a large saucepan, heat milk over medium heat until bubbles form around side of saucepan. Stir in evaporated milk and remaining butter; add to fish and potato mixture. If desired, season with additional salt and pepper. Heat through.
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Reviews 4.3
Total Time 4 hours 30 minutes
Category Soups, Stews and Chili Recipes, Chowders, Fish Chowder Recipes
Calories 234.8 calories per serving
- Stir scallops, shrimp, and halibut into the soup and cook 1 more hour. Stir evaporated milk into chowder, heat thoroughly, and serve.
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Reviews 4.4
Total Time 40 minutes
Category Lunch
Calories 250 calories per serving
- In a large saucepan, cook onion and bacon over medium heat until bacon is crisp; drain. Add milk, corn, clams, potatoes, butter, salt and pepper. Cover and cook over medium heat, stirring occasionally, until potatoes are tender, about 20 minutes., Stir in fish and heat through. Ladle into bowls. If desired, top with bacon and chives.
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Reviews 4.8
Total Time 25 minutes
- Reduce the heat and add the milk or half and half. Heat through but don’t boil.
FISH CHOWDER RECIPE | MARTHA STEWART
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Reviews 4.5
Total Time 45 minutes
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- Add potatoes, stock, clam juice, and thyme. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender but not falling apart, 8 to 10 minutes. Increase heat to medium-high; season fish with salt and stir in with cream. Heat until warmed through and fish is opaque throughout, about 2 minutes. Season with salt and pepper; serve immediately.
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