Fish Chowder

Russ Myers

By
@Beegee1947

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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Comments:

Serves:

A Group

Method:

Stove Top

Ingredients

5 lb
idaho white potatoes
1 large
onion (3 inch in diameter)
1 3/4 Tbsp
salt
4 lb
boned fish
28 oz
can whole tomatoes
51 oz
can tomato soup
3/4 Tbsp
black pepper
1/2 lb
butter
1 pt
half and half
1/4 lb
soda crackers (reduced to meal in blender)
hot water

Directions Step-By-Step

1
Peel, quarter and slice potatoes thin.
Rinse in cold water until water is clear of excess starch.
Put potatoes into a 12 quart kettle.
2
Put 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.
3
Boil until potatoes are soft.
(DO NOT POUR OFF LIQUID).
With potato masher, reduce about 3/4 of the potatoes to a puree.
4
Cut the fish into chunks if your using raw fish.
Add to the potato puree.
5
Put 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
6
Turn down the heat.
Add the pepper, butter, half and half, and soda crackers.
7
Add hot water to give consistency of a medium thick soup.
Simmer for 1/2 an hour.
Eat and enjoy.
Freezes well.

About this Recipe

Course/Dish: Fish, Chowders
Main Ingredient: Fish
Regional Style: American
Other Tag: Heirloom