Public Domain Recipes
cegoh (Pixabay License).

Fish Chowder

Yield: 56 1-cup servings

Ingredients

Directions

  1. Halibut, haddock or cod are best.
  2. Remove bone and cut fish into small pieces.
  3. Cook head and back bone in 6 quarts boiling water 15 minutes.
  4. Strain.
  5. There should be 5 1/2 quarts fish stock.
  6. Fry salt pork and onions in soup kettle until onions are slightly brown.
  7. Remove pork and onions and keep hot.
  8. Arrange layer of fish in bottom of kettle and sprinkle with salt, pepper and flour.
  9. Add a layer of potatoes, and then the onion and pork.
  10. Repeat.
  11. Add the fish stock and cook slowly without stirring until potatoes and fish are done, about 45 minutes.
  12. Add scalded milk.
  13. Garnish each serving with chopped egg.

Other Information

Author: Organization.Evaporated Milk Association

Source: Quantity Recipes for Quality Foods (1939-01-01)

Category: Soup, Seafood

Measure: avoirdupois

Ingredient: fish, stock, salt pork, onion, pepper, salt, flour, potato, evaporated milk, egg

Equipment: measuring cups, measuring spoons, knife, pot

See Also