fish chowder
(2 ratings)
Fish chowder addicts have long recogonized that nothing stiffens the moral fiber, straightens the backbone, and warms the soul more than a bowl of piping hot chowder. Knowing this, here's an excellant recipe for chowder that not only delights the eye, but one that smells wonderful, and has a taste that will make your mouth water everytime you think of it. Reprinted with permission, Wisconsin DNR Stock photo
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(2 ratings)
yield
serving(s)
method
Stove Top
Ingredients For fish chowder
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5 lbidaho white potatoes
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1 lgonion (3 inch in diameter)
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1 3/4 Tbspsalt
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4 lbboned fish
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28 ozcan whole tomatoes
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51 ozcan tomato soup
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3/4 Tbspblack pepper
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1/2 lbbutter
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1 pthalf and half
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1/4 lbsoda crackers (reduced to meal in blender)
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hot water
How To Make fish chowder
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1Peel, quarter and slice potatoes thin. Rinse in cold water until water is clear of excess starch. Put potatoes into a 12 quart kettle.
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2Put onion in blender with a little water and reduce to liquid. Add onion and salt to potatoes, cover with water and then add 2 extra quarts of water.
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3Boil until potatoes are soft. (DO NOT POUR OFF LIQUID). With potato masher, reduce about 3/4 of the potatoes to a puree.
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4Cut the fish into chunks if your using raw fish. Add to the potato puree.
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5Put whole tomatoes in a blender for 2 seconds to break up, add to potato puree along with the tomato soup. Cook until the fish flakes
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6Turn down the heat. Add the pepper, butter, half and half, and soda crackers.
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7Add hot water to give consistency of a medium thick soup. Simmer for 1/2 an hour. Eat and enjoy. Freezes well.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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