fish chowder
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
prep time
cook time
method
Stove Top
yield
A Group
Ingredients
- 5 pounds idaho white potatoes
- 1 large onion (3 inch in diameter)
- 1 3/4 tablespoons salt
- 4 pounds boned fish
- 28 ounces can whole tomatoes
- 51 ounces can tomato soup
- 3/4 tablespoon black pepper
- 1/2 pound butter
- 1 pint half and half
- 1/4 pound soda crackers (reduced to meal in blender)
- hot water
How To Make fish chowder
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Step 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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Step 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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Step 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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Step 4Cut the fish into chunks if your using raw fish. Add to the potato puree.
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Step 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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Step 6Turn down the heat. Add the pepper, butter, half and half, and soda crackers.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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