Mom's Fish Chowder recipe

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Ingredients

2 tablespoons butter, or more to taste
1 sweet onion (such as Vidalia®), diced
1 ¼ cups water, divided
1 pound cod fillets
1 large russet potato, peeled and cut into cubes
salt and ground black pepper to taste
1 cup whole milk
1 cup evaporated milk

Nutrition Info

350.9 calories
carbohydrate: 28.7 g
cholesterol: 88.3 mg
fat: 13.4 g
fiber: 2.7 g
protein: 28.8 g
saturatedFat: 7.9 g
servingSize: -
sodium: 249.1 mg
sugar: 11.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a deep skillet over medium-high heat. Saute onions in hot butter until soft, about 5 minutes.

  2. Pour 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.

  3. Pour 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.

  4. Return 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.

Recipe Yield

4 servings

Recipe Note

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!

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