Fish Chowder
Adapted from a recipe in the Casserole Cook Book, page 121.
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.
Prep Time 30 minutes mins
Cook Time 1 hour hr
Course Lunch, Main Dish, Soup
Cuisine American
- 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
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.
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.