New England Fish Chowder Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Onion | 1 Large, thinly sliced | |
| Haddock | 1 pound, skinned | |
| Potatoes | 4 Cup (16 tbs), peeled | |
| Water | 2 Cup (16 tbs) | |
| All purpose flour | 2 Tablespoon | |
| Milk | 2 Cup (16 tbs) | |
| Salt | 3/4 Teaspoon | |
| Ground pepper | 1 Dash | |
| Dash paprika | ||
| Oyster crackers | ||
Directions
Melt 2 tablespoons of the butter in heavy skillet. (Electric skillet 300°.)
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.
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.
Chef
