Fish Chowder
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- ¼ cup bacon, diced
- 1 cup potato, finely diced
- ¾ cup onion, finely diced
- 570 grams whitefish fillets, cut into ¼ to ½ inch cubes, (1¼ lb)
- 2 cups water
- 2-3 cups half and half cream
- salt and black pepper, to taste
Instructions
- In a mixing bowl, add the onion and potato, mix together.
- In a pot, add the bacon and fry until browned, remove the bacon to a plate, leave fat in the pot.
- Ad a layer of potato mixture to the pot, then a layer of fish, repeat until all is used and in the pot.
- Top with the bacon and a black pepper as desired. Pour in the water.
- Place the pot on low heat, cover, and simmer for 1 hour.
- Stir and then stir in 2-3 cups of cream depending on the consistency you desired. Taste and season with salt and black pepper as desired.
- Serve and enjoy.
Notes
High cost per serving just based on the amount of cream.
Variant: 1. Run the potato, onion, and fish through a grinder with a coarse (wagon wheel) plate attached then proceed as directed.
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