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My Fish Chowder

List of Ingredients

I get a craving for this and then make a big pot to last me all week. The original recipe called for only fish. I usually add clams and sometimes throw in shrimp. Guard the fried salt pork bits--they tend to disappear before you can add them to the chowder. A few gently slapped hands may be in order.

1/2 pound salt pork, cut into 1/2" dice
3 large onions, chopped
4-6 potatoes, cubed
l pound frozen fish filets, cut in bite-sized pieces
2 cans clams with liquid
2 cups homemade chicken stock or fish stock or 2 cans low-salt chicken broth
1 can evaporated skimmed milk or 2 cups half and half or 2 cups skimmed milk



Recipe


Fry salt pork. Remove meat and drain on paper towels. Reserve drippings and return about 2 tablespoons to pot.

Saute onions, chopped, in drippings. Cook until very tender. Add stock. Heat to a boil.

Add potatoes, fish fillets, and clams.

Cook about 20 mins. until fish flakes easily. Add milk. {I use 1 can evaporated skimmed milk and 1 cup milk.] Heat and serve.

Do not overcook potatoes. They should not become mushy, but if they do it's no big deal.

Note: This chowder warms best in the microwave.

I believe the original recipe came from the old Good Housekeeping Cookbook published before 1961.