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Fish Chowder

December 22, 2010

A classic New England soup for some nights with a little chill in the air.  This was one of my mother’s favorite chowder recipes and it was a good thing we all liked fish because we had it frequently and I still love it now.  Make it for dinner with a great salad and plenty of fresh bread and butter or have it as a tasty starter course.

Fish Chowder


  • 2 lbs. Cod or Haddock
  • 1/4 C. Salt Pork (diced) (lean bacon may be substituted)
  • 1/2 C. Onion (sliced thinly)
  • 2 C. Potatoes (diced)
  • 1 1/2 C. Water
  • 2 T. Unsalted Butter
  • 1 t. Milk
  • 2 T. Flour
  • 2 Slices Bacon (diced and cooked until crisp, for Garnish)


  1. Cook salt pork in pan over low heat until almost crisp
  2. Add onions a simmer 5 minutes until soft (not brown)
  3. Add potatoes seasoning and water (cook about 10 minutes)
  4. Add fish, cover and cook gently about 15 minutes (fish and potatoes will be tender)
  5. Make sauce: butter, flour and milk combined and add to fish mixture and heat thoroughly
  6. Serve in warmed soup bowls and garnish with bacon

  (Serves 4)

Recipe from Betty Cheney



2 Comments leave one →
  1. Margaret Ruth Hyslop permalink
    December 25, 2010 02:59

    This reminds me of Andrea and Roy’s recipe in a book they gave M &M years ago!! yum…let’s check it out Mark…


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