Fish Chowder


1/4 pound lean salt pork, diced
1 medium onion, diced
5 to 6 medium potatoes, peeled and diced
3 quarts water
2 pounds fresh fish fillets (haddock)
1 12-ounce can evaporated milk
salt and pepper to taste
1 tablespoon butter


1. Fry salt pork in frying pan until golden, then add onion. Continue frying until softened and translucent.

2. Transfer onions to soup pot and add potatoes and 3 quarts of water. Bring liquid to a fast simmer and cook until potatoes are just tender, about 20 minutes.

3. Add fish and continue cooking until fish falls apart into flakes and potatoes are soft. Add evaporated milk, heat thoroughly, then add salt and pepper to taste. Add butter and serve as soon as butter has melted.

Cooking & Recipes


6 servings


readers Eva Philbrick and Brenda Bibaud, Yankee Magazine


Add new comment

Now that's Fish Chowda, we

Now that's Fish Chowda, we would have this when money was low (we lived in Gloucester Ma, back in the 40's and 50's, when you could get a haddock free from the boat)
Those were the days my friends

Today Fish Chowda is not cheap anymore

is old farmers that desperate

is old farmers that desperate for dollars .I just had a Monsanto pop up come up.THEY DO NOTHING FOR PEOPLE EXCEPT PAD THEIR OWN POCKETS WITH VERY QUESTIONABLE PRODUCTS that are bad for people and the environment Europe and even Russia wont let their frankenfoods be sold there .I will never buy their GMO products and you are for the small farmers not factory farms. Let me hear youe answer before I cancel my subscriptions