Fish Chowder


1 pound white fish
1 cup cold water
2 cups potatoes, cooked and cut into small cubes
1 small onion, chopped
1/2 cup water
2 cups of corn kernels


Simmer the fish gently in the water for about 10 minutes, then add potatoes, onion, water, and corn.

Simmer for another 10 minutes, and then add 3 cups of milk and bring to the boiling point – but do not boil. Turn off the heat, and add a tablespoon of butter (a nice touch, but optional). Salt to taste.

Give it a good grinding of pepper, and serve with ¼ pound salt pork, diced, fried, and drained so it is at its crispy best.

Cooking & Recipes


4 servings


Edie Clark

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