Fish Chowder

Fish Chowder Recipe

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Jennette Canto


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


★★★★★ 1 vote

2 Hr
Stove Top


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2 lb
fresh haddock
3 c
cold water
1/4 lb
fat salt pork, diced into 1/4-inch cubes
medium onions, finely chopped or sliced
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


  • 1Cover haddock with the cold water and bring to a boil. Cook until just tender and fish begins to break apart.
  • 2Remove fish from water, saving the cooking broth.
  • 3Let cool. Fry salt pork until brown and crisp. Add onions and cook untik soft.
  • 4Add broth and potatoes, and simmer until potatoes are done. Add fish chunks.
  • 5Add milk, and salt and pepper to taste. Add butter and remove from heat. Cool 1 to 2 hours.
  • 6Reheat 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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