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Old-Fashioned New England Fish Chowder

Total Time

Prep: 25 min. Cook: 40 min.


8 servings (2 quarts)

Adjust the flavor by adding a bay leaf or dried thyme along with the potatoes (discard bay leaf before serving). Or garnish each serving with chopped fresh parsley or crumbled cooked bacon.


  • 1-1/2 cups sliced onions
  • 4 tablespoons butter, divided
  • 1-1/2 cups water
  • 3 medium potatoes, peeled and diced
  • 1-1/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 1-1/4 cups milk
  • 1 can (12 ounces) evaporated milk
  • 1 pound haddock fillets, cut into large chunks


  1. In a large saucepan, saute onions in 2 tablespoons butter. Add the water, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until potatoes are tender.
  2. Combine the flour and milk until smooth. Stir into potato mixture along with evaporated milk. Add fish and the remaining butter; bring to a boil. Reduce heat; cook 5-10 minutes longer or until fish is opaque.
New England Salmon Chowder: Omit haddock and add 1 pound fresh or frozen salmon cut into chunks. To use 1 pound canned salmon, remove the skin and bones; add to the soup along with milk. New England Clam Chowder: Omit haddock and add two cans (6-1/2 ounces each) drained chopped clams along with the milk. For a stronger clam flavor, substitute 1 bottle (8 ounces) clam juice for 1 cup of the water.

Nutrition Facts

1 cup: 262 calories, 11g fat (7g saturated fat), 68mg cholesterol, 534mg sodium, 24g carbohydrate (9g sugars, 2g fiber), 17g protein.

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