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Authentic New England Fish Chowder

 

A delicious and hearty New England fish chowder is packed with flavor. Serve it with some crusty bread aside.
99

Yield

4

servings

Prep

10

min

Cook

30

min

Ready

40

min

Trans-fat Free
 

Ingredients

3 slices pork
1/3 to 1/4 inch, fat salt
*
1 large onions
sliced
2 cups potatoes
diced
1 pounds haddock
or cod fillets, not breaded
2 cups water
1 quart milk
1 x salt and black pepper
to taste
*
2 tablespoons butter

Directions

Cut salt pork into inch pieces, place in kettle simmer slowly until fat is extracted, add slice onion.

Sauté until wilted, add potatoes and water.

Place frozen fish on top of mixture in kettle.

Cook slowly breaking up fish with fork as it thaws.

Add more water if necessary as it cooks, but keep to a minimum.

Cook until potatoes are soft, slightly mushy. Add milk and seasoning, bring almost to a boil, add butter and serve.

(Fresh haddock or cod can not be found in the west).

Clam Chowder: Same as fish chowder, substituting liquid for 2 cans of Snows Eastern clam pieces for some of the water.

Add clams after potatoes are well cooked, then adding milk as before.

One can of clam pieces and one can of Snows clams may be used.

Snows clams and pieces make excellent substitute for fresh eastern clams.

Serves 4.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 560g (19.8 oz)
Amount per Serving
Calories 31932% of calories from fat
 % Daily Value *
Total Fat 11g 18%
Saturated Fat 7g 34%
Trans Fat 0g
Cholesterol 99mg 33%
Sodium 226mg 9%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 5%
Sugars g
Protein 61g
Vitamin A 14% Vitamin C 10%
Calcium 34% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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