CLASSIC NEW ENGLAND FISH CHOWDER
This is an old recipe handed down through the years. It always tasted best when made by a friend of mine who was a fisherman. There was nothing quite like sitting down with friends on a cold snowy night, enjoying this hot chowder, fresh biscuits and good conversation.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 16-18 serving (about 5 quarts).
Number Of Ingredients 10
Steps:
- Fry salt pork or bacon in a large soup kettle or Dutch oven. Remove and set aside. Add onions, potatoes and 5 cups of water to drippings. Cook until potatoes are tender. Add milk, butter, salt and pepper. Meanwhile, in a large saucepan, cook fish in remaining water until tender, about 10 minutes. Add fish and 2 cups of cooking liquid to potato mixture. Heat through. Garnish with parsley and salt pork or bacon.
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KenCranks90s
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Kathy Everett
[email protected]I followed the recipe exactly and the chowder turned out great! It was a little thick for my taste, so next time I'll use a little less flour. But overall, it was a delicious and easy-to-make chowder.
Amara Herbet
[email protected]This chowder is the best I've ever had! It's so creamy and flavorful, and the seafood is cooked perfectly. I highly recommend this recipe.
Vinolia Esao
[email protected]Made this for dinner last night and it was delicious! The flavors were perfect and the fish was cooked to perfection. I will definitely be making this again.
Brandon Welch
[email protected]I've made this chowder several times and it's always a hit with my family and friends. It's creamy, flavorful, and packed with seafood. I love the addition of the Old Bay seasoning, it really gives the chowder a nice depth of flavor. I also like to a