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New England Fish Chowder Recipe
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Onion||1 Large, thinly sliced|
|Haddock||1 Pound, skinned, boned, and cubed (Use Either Fresh Or Frozen)|
|Cubed peeled potatoes||4 Cup (64 tbs)|
|Water||2 Cup (32 tbs)|
|All purpose flour||2 Tablespoon|
|Milk||2 Cup (32 tbs)|
|Freshly ground pepper||1 Dash|
|Oyster crackers||1 Cup (16 tbs)|
Calories 555 Calories from Fat 151
% Daily Value*
Total Fat 17 g26.2%
Saturated Fat 9.6 g47.9%
Trans Fat 0 g
Cholesterol 106.2 mg
Sodium 599.5 mg25%
Total Carbohydrates 71 g23.5%
Dietary Fiber 6.9 g27.4%
Sugars 11.2 g
Protein 32 g64.9%
Vitamin A 11.6% Vitamin C 88.5%
Calcium 21.7% Iron 20.3%
*Based on a 2000 Calorie diet
Add onion and cook till tender.
Arrange fish and potatoes in layers in skillet; add water.
Cover and cook gently (220°) till potatoes are barely tender, about 15 minutes.
Blend remaining butter and flour; mix in a little of the hot fish liquor.
Stir into fish mixture; cook till slightly thickened.
Add milk, salt, pepper, and paprika.
Simmer 5 minutes.
Serve with oyster crackers.