fish chowder

(2 ratings)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

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

5 lb

idaho white potatoes
1 lg

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

How To Make fish chowder

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.
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