Fish Chowder For 4 Recipe

Fish Chowder has a great taste. Fish Chowder gets its taste from fish mixed with milk and pork. Fish Chowder is inspired by many restaurants worldwide.
Fish Chowder For 4 picture


Difficulty LevelEasyCuisine
Main Ingredient


 Evaporated milk/Fresh milk1 Pint
 Salt pork1⁄4 Pound, diced
 Butter1 Tablespoon
 Onions2 , chopped fine
 Toast slices2 , diced
 Raw potatoes5 Small, diced
 Salt To Taste
 Pepper To Taste
 Fish/2 pound fish fillets1 (Moderately Thick)

Nutrition Facts

Serving size: Complete recipe

Calories 3445 Calories from Fat 1555

% Daily Value*

Total Fat 174 g267.2%

Saturated Fat 68.4 g342.1%

Trans Fat 0 g

Cholesterol 740.6 mg

Sodium 3452 mg143.8%

Total Carbohydrates 231 g76.9%

Dietary Fiber 20.7 g82.9%

Sugars 66.9 g

Protein 241 g482.9%

Vitamin A 51.5% Vitamin C 275.6%

Calcium 156.1% Iron 92.4%

*Based on a 2000 Calorie diet


The first requirement for this flavorsome dish is a moderately thick, comparatively boneless fish, such as sheepshead, red snap per, redfish, or any clear fillet.
Pompano is unsurpassed as a chowder fish.
Fillet the fish and cut it into 1/2 inch cubes.
Take out as many bones as you can.
Fry the salt pork in an iron or heavy aluminum kettle.
When it is crisp, remove the pork and brown the onions in the grease.
Add the fish and potatoes and cover with hot water.
Simmer until the potatoes are tender.
Pour in the milk and 2 cups hot water.
Cook for about 5 minutes, then add the butter.
Sprinkle the toast on the surface of the chowder.
Add salt and pepper to taste, but remember that the salt pork has already added salt to the mixture.
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