Fish Chowder Recipe

Fish Chowder

1 1/2 lb. Cod fish fresh or frozen
1/2 cup diced celery
2 cups hot water
2 cups diced raw potatoes
1/8 tsp. Pepper
1/4 lb. Salt pork (optional)
1/2 cup finely chopped onion
1 chicken bouillon cube
1 tsp. Salt
2 cups whole milk

Thaw fish or fillets if frozen. Cut into medium pieces. Dice salt pork into 1/2 inch pieces. Fry in a large sauce pan until crisp and brown. Remove and drain cubes on paper towel. Add onion and celery to drippings. Cook 5 minutes, stirring frequently. Dissolve bouillon cube in hot water. Add to potatoes, seasonings and other vegetables ( celery and onion) cover and simmer until potatoes are tender, about 10 minutes. Place fish, cover and simmer until fish is a milky white showing that it is cooked, about 10 minutes. Add milk, heat gently for a few minutes to blend flavors. Taste and correct seasoning. Serve garnished with pork cubes. ( pork cubes optional).


One thought on “Fish Chowder Recipe”

  1. This is exactly how Mom would make our fish chowder, except she’d place a pat of butter in the bottom of the bowl before adding the hot soup. It forms a golden ripple of delight!
    Mom (from Halifax) passed last year but I am going to keep her traditions going. I’m happy to say you have several of her downhome favourites here (Blueberry Grunt!).
    Thanks for sharing!

    Heather (in Montreal)

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