Mom's Fish Chowder recipe
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- 2 tablespoons butter, or more to taste 1 sweet onion (such as Vidalia®), diced 1 ¼ cups water, divided 1 pound cod fillets 1 large russet potato, peeled and cut into cubes salt and ground black pepper to taste 1 cup whole milk 1 cup evaporated milk
Nutrition Info
- 350.9 caloriescarbohydrate: 28.7 gcholesterol: 88.3 mgfat: 13.4 gfiber: 2.7 gprotein: 28.8 gsaturatedFat: 7.9 gservingSize: -sodium: 249.1 mgsugar: 11.4 gtransFat: : -unsaturatedFat: : -
Directions Mom's Fish Chowder
Directions
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Melt butter in a deep skillet over medium-high heat. Saute onions in hot butter until soft, about 5 minutes.
Pour 1 cup water in the skillet and bring to a simmer. Lay fillets into the water and poach until fish flesh can be gently broken with a fork, 5 to 7 minutes. Remove fish and onions from the skillet with a slotted spoon to a bowl.
Pour remaining 1/4 cup water into the skillet with the potato cubes, season with salt. Place a cover on the skillet and bring the liquid to a boil, cook until the potatoes are beginning to soften, but remain firm, 5 to 7 minutes.
Return fish and onion to the skillet, add whole milk and evaporated milk. Season everything with salt and pepper, heat until just before the liquid comes to a boil and remove immediately from heat.