Seafood Chowder Recipe
Ingredients
| Haddock fillets/Other fish fillets | 2 Pound | |
| Salt pork | 4 Ounce | |
| Chopped onion | 1 Cup (16 tbs) | |
| Peeled and cubed potatoes | 4 Cup (64 tbs) | |
| Water | 2 Cup (32 tbs) | |
| Salt | 2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon | |
| Milk | 2 Cup (32 tbs) | |
| Evaporated milk | 14 1⁄2 Ounce | |
| All purpose flour | 2 Tablespoon |
Directions
Thaw frozen fillets.
In large saucepan cook diced salt pork slowly till golden brown.
Drain, reserving 1 tablespoon fat.
Set aside cooked salt pork.
Return the 1 tablespoon fat to saucepan.
Add onion; cook till tender but not brown.
Add cubed potatoes and water.
Add fillets; sprinkle with salt and pepper.
Bring to boiling; cook over low heat till potatoes are tender and the fish flakes easily when it is tested with a fork, about 15 to 20 minutes.With slotted spatula, remove fish.
Break fish into bite-sized pieces; return to saucepan.
Combine milk and evaporated milk.
Gradually stir milk into flour till smooth; add to fish mixture.
Add reserved, cooked salt pork and cook over low heat till soup mixture is heated through but do not let boil.
In large saucepan cook diced salt pork slowly till golden brown.
Drain, reserving 1 tablespoon fat.
Set aside cooked salt pork.
Return the 1 tablespoon fat to saucepan.
Add onion; cook till tender but not brown.
Add cubed potatoes and water.
Add fillets; sprinkle with salt and pepper.
Bring to boiling; cook over low heat till potatoes are tender and the fish flakes easily when it is tested with a fork, about 15 to 20 minutes.With slotted spatula, remove fish.
Break fish into bite-sized pieces; return to saucepan.
Combine milk and evaporated milk.
Gradually stir milk into flour till smooth; add to fish mixture.
Add reserved, cooked salt pork and cook over low heat till soup mixture is heated through but do not let boil.
Chef
