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Mom's Fish Chowder Recipe

Recipe by: czimm

"My mom's recipe for a simple fish chowder. Wonderful and quick on a cold night! Very versatile. Not a thick tastes-like-flour-paste chowder. Just yummmm! Mom served it with Bisquick® brown sugar rolls, but a salad with any bread, roll, or crackers would be equally perfect!"

Directions
Ingredients
Nutrition

Directions

Prep10 m
Cook20 m
Ready In30 m

1Melt butter in a deep skillet over medium-high heat. Saute onions in hot butter until soft, about 5 minutes.
2Pour 1 cup water in the skillet and bring to a simmer. Lay fillets into the water and poach until fish flesh can be gently broken with a fork, 5 to 7 minutes. Remove fish and onions from the skillet with a slotted spoon to a bowl.
3Pour remaining 1/4 cup water into the skillet with the potato cubes; season with salt. Place a cover on the skillet and bring the liquid to a boil; cook until the potatoes are beginning to soften, but remain firm, 5 to 7 minutes.
4Return fish and onion to the skillet; add whole milk and evaporated milk. Season everything with salt and pepper; heat until just before the liquid comes to a boil and remove immediately from heat.

Footnotes

Cook's Notes:
It's important to use russet baking potato as it is starchy and will help thicken the chowder.
Use 2 potatoes and 2 ribs of celery to stretch the soup for more people.
You can also add imitation crabmeat and double all ingredients (except fish of course) for a yummy crab/fish chowder.
Also feel free to exchange 1 cup clam juice for 1 cup water when expanding the recipe.
Any firm, mild white fish can work in place of the cod.

Ingredients