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Mormon Fish Chowder Recipe
|Haddock fillets||2 Pound (Fresh Or Frozen)|
|Salt pork||4 Ounce, diced|
|Chopped onion||1 Cup (16 tbs)|
|Cubed peeled potatoes||4 Cup (64 tbs)|
|Water||2 Cup (32 tbs)|
|Milk||2 Cup (32 tbs)|
|Evaporated milk||13 Ounce|
|All purpose flour||2 Tablespoon|
Serving size: Complete recipe
Calories 4666 Calories from Fat 2421
% Daily Value*
Total Fat 265 g408.4%
Saturated Fat 91.6 g458%
Trans Fat 0 g
Cholesterol 528.7 mg
Sodium 9858.6 mg410.8%
Total Carbohydrates 424 g141.5%
Dietary Fiber 24.7 g98.8%
Sugars 103.1 g
Protein 172 g344%
Vitamin A 26.8% Vitamin C 346.6%
Calcium 182.4% Iron 110.5%
*Based on a 2000 Calorie diet
In 3-quart casserole, cook salt pork at HIGH for 4 minutes or till crisp.
Drain, reserving 1 tablespoon drippings in casserole.
Set salt pork aside.
Cook onion, covered, in reserved drippings at HIGH for 3 minutes or till tender.
Stir in potatoes, water, salt, and pepper.
Cook, covered, at HIGH for 10 minutes.
Cook, covered, at HIGH for 5 minutes or till potatoes are nearly tender.
With slotted spatula, remove fish.
Break fish into bite-size pieces; return to casserole.
Mix milk and evaporated milk.
Slowly stir milk mixture into flour till smooth; add to soup.
Add salt pork.
Cook at HIGH for 8 to 10 minutes or till heated through, stirring several times.
Do not boil.