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Fish Chowder

2 lbs fresh or frozen (thawed) fish fellets (haddock, perch, cod, flounder)
2 tbsp lemon juice
4 slice bacon
1 cup chopped onion
1/4 cup diced celery
4 medium potatoes, peeled and cubed (2 cups)
4 cups hot water
1 16 oz can stewed tomatoes
1 cup diced carrots
2 tsp salt
1/4 tsp thyme
1/4 tsp pepper
1 tbsp Worcestershire sauce
2 tbsp dry sherry (optional)

1.) Cut fish into chunks and remove bones. Sprinkle with lemon juice. 2.) Place pot on electric or gas rangetop heating unit. Fry bacon over medium heat until crisp (about 7 minutes). Drain bacon on paper toweling, crumble and set aside. 3.) Saute onions and celery in bacon drippings until onions are golden (about 5 minutes). Remove from heat and place pot on base. 4.) Add potatoes,water, tomatoes, carrots,salt, thyme and pepper. Stir to combine. Cover and simmer at Setting #5 for 2 hours. 5.) Drain lemon juice from fish. Add fish, Worcestershire sauce and sherry to pot. Cover and simmer for 1 hour oot until fish flakes easily with a fork. Garnish with crumbles bacon. Keep warm for serving at Setting #2. Makes about 3 quarts or 12 servings.

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