Fish Chowder

Fish Chowder

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Jennette Canto


Tried this soup when visiting the Cape. This was in Wellfleet.


★★★★★ 1 vote

2 Hr
Stove Top


  • 2 lb
    fresh haddock
  • 3 c
    cold water
  • 1/4 lb
    fat salt pork, diced into 1/4-inch cubes
  • 6
    medium onions, finely chopped or sliced
  • 4
    medium potatoes, diced into 1/2 - inch cubes, or enough to make 2 cups
  • 4 c
    milk, heated but not boiled
  • ·
    salt and pepper, to taste
  • 3 Tbsp

How to Make Fish Chowder


  1. Cover haddock with the cold water and bring to a boil. Cook until just tender and fish begins to break apart.
  2. Remove fish from water, saving the cooking broth.
  3. Let cool. Fry salt pork until brown and crisp. Add onions and cook untik soft.
  4. Add broth and potatoes, and simmer until potatoes are done. Add fish chunks.
  5. Add milk, and salt and pepper to taste. Add butter and remove from heat. Cool 1 to 2 hours.
  6. Reheat just to boiling point before serving, without stirring, so the fish will remain in chunks.

Printable Recipe Card

About Fish Chowder

Course/Dish: Chowders Fish Soups
Main Ingredient: Fish
Regional Style: American

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