Fish Chowder("A Favorite From The '76 Cookbook.")
A comforting and hearty fish chowder featuring tender fish, potatoes, onions, and a creamy broth, perfect for seafood lovers seeking warmth and flavor in every bowl.
Ingredients
Instructions
- In a 4-quart pot, put the fish, salt, and enough water to cover. Bring to a boil and simmer until the fish flakes easily.
- Remove the fish from the stock and set aside. Slice the potatoes into the fish stock.
- In the same pot, melt the butter and sauté the sliced onions until translucent.
- Add the sliced potatoes and cook for a few minutes.
- Pour in the milk and evaporated milk, then add the flaked fish.
- Simmer the chowder until the potatoes are tender and flavors meld.
Tips & Substitutions
For added depth, consider using smoked fish or incorporating a bay leaf while simmering the chowder. If you prefer a thicker consistency, mash some of the potatoes before adding the fish back in. For a lighter version, swap half of the milk with low-fat milk or use a different white fish, like pollock. This dish can be customized with fresh herbs, such as dill or parsley.
Serving Suggestions
Serve the fish chowder hot, garnished with fresh parsley or chives for a pop of color. It pairs beautifully with crusty bread or a side salad for a complete meal. For a unique twist, consider serving it alongside a refreshing Vegetable Fish Chowder(Low-Fat And Cholesterol) for a delightful contrast in flavors.
Storage & Reheating
Store any leftover fish chowder in an airtight container in the refrigerator for up to three days. When reheating, gently warm it on the stove over low heat, stirring occasionally to prevent sticking. Avoid boiling, as this can make the fish tough. You can also add a splash of milk if the chowder thickens too much.
Nutrition & Diet Analysis (per serving)
Each serving of Fish Chowder("A Favorite From The '76 Cookbook.") contains roughly 3073 calories, with 14g protein, 129g carbohydrates, and 278g fat. It is an excellent source of potassium (46% of the Daily Value), vitamin C (38% of the Daily Value), and dietary fiber (34% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2232mg per serving (97% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fish for this chowder?
Yes, frozen fish can be used in this recipe. Just ensure it is fully thawed before cooking to maintain even cooking. If using frozen fish, you may need to adjust the cooking time slightly, as it may take longer to flake.
What can I substitute for the evaporated milk?
You can substitute evaporated milk with a mixture of regular milk and cream for a richer flavor, or use almond milk for a dairy-free option. Keep in mind that these substitutes may alter the final taste and texture slightly.
How do I know when the potatoes are done?
The potatoes are done when they are fork-tender, meaning you can easily pierce them with a fork. This usually takes about 15-20 minutes of simmering in the chowder. Be sure to check regularly to prevent overcooking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).