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Down East Fish Chowder Recipe
|Cod/Haddock / other large fish||1 1⁄2 Pound, canned (Fresh Or Canned)|
|Potatoes||1 Cup (16 tbs), diced|
|Carrots||1 Cup (16 tbs), diced|
|Shrimp||1 Can (10 oz)|
|Lobster meat||1⁄2 Cup (8 tbs)|
|Salt pork||1⁄4 Pound, diced|
|Onion||1 , chopped|
Serving size: Complete recipe
Calories 2396 Calories from Fat 1065
% Daily Value*
Total Fat 118 g181.7%
Saturated Fat 44.5 g222.4%
Trans Fat 0 g
Cholesterol 983 mg
Sodium 3453.6 mg143.9%
Total Carbohydrates 98 g32.6%
Dietary Fiber 11.2 g44.9%
Sugars 39 g
Protein 230 g460.2%
Vitamin A 454.9% Vitamin C 129.1%
Calcium 96.6% Iron 72%
*Based on a 2000 Calorie diet
1)On a cutting board, cut the fish into small pieces after removing bone and skin.
2)In a saucepan, add in fish, potatoes and carrots along with water. Cook for 15 minutes.
3)Put in the shrimp and lobster and cook further for a few minutes. Remove the saucepan from heat.
4)In a heavy skillet, crisply fry the pork.
5)Put in the onions and cook till they become tender.
6)Add the onions and the fried pork to the fish and vegetables in the saucepan.
7)Add milk and season with salt and pepper.
8)Let the mixture simmer for 10 minutes. Stir often.