Fish Chowder
A Uncategorized recipe with haddock or chowder fish, water, butter more 1/2 lb. Ready in –, serves 3.
Curated byKavya Sharma🇮🇳
Instructions
20 steps- 1
Simmer fish with water for 5 minutes or until fish can be flaked.
haddock or chowder fish(2 1/2 lb)water(2 c) - 2
Remove fish.
haddock or chowder fish(2 1/2 lb) - 3
Boil fish broth 10 minutes or until reduced to about 1 2/3 cups.
haddock or chowder fish(2 1/2 lb) - 4
Remove skin, unless you buy skinless haddock and cool fish.
haddock or chowder fish(2 1/2 lb) - 5
Saut onions in 5 tablespoons butter for 5 minutes.
butter more 1/2 lb(1/4 lb)thinly sliced onions(1 3/4 c) - 6
Remove from heat.
- 7
Stir in flour.
flour(2 tbsp) - 8
Gradually add fish broth.
haddock or chowder fish(2 1/2 lb) - 9
Add potatoes, celery, seasonings and about 2/3 cup of fish.
haddock or chowder fish(2 1/2 lb)cubed potatoes(2 1/2 c)celery chopped coarsely(2 c) - 10
Simmer 20 minutes or until potatoes are tender.
cubed potatoes(2 1/2 c) - 11
Scald milk.
milk(4 c) - 12
Remove from heat.
- 13
Add cream and sour cream. (Bring the cream and sour cream to room temperature or they'll curdle.) Beat with a wire whip until creams are well combined.
medium cream i use heavy(1 c)sour cream i use 1 small or large container(1 c) - 14
Reheat slowly; don't boil.
- 15
Add potatoes and fish mixture to the milk mixture.
haddock or chowder fish(2 1/2 lb)cubed potatoes(2 1/2 c)milk(4 c) - 16
Heat 5 minutes.
- 17
Remove loose bay leaves.
- 18
Top with butter.
butter more 1/2 lb(1/4 lb) - 19
Best heated next day.
- 20
Makes 3 quarts.
Rate this recipe
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Fish Chowder
A Uncategorized recipe with haddock or chowder fish, water, butter more 1/2 lb. Ready in –, serves 3.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
20 steps- 1
Simmer fish with water for 5 minutes or until fish can be flaked.
haddock or chowder fish(2 1/2 lb)water(2 c) - 2
Remove fish.
haddock or chowder fish(2 1/2 lb) - 3
Boil fish broth 10 minutes or until reduced to about 1 2/3 cups.
haddock or chowder fish(2 1/2 lb) - 4
Remove skin, unless you buy skinless haddock and cool fish.
haddock or chowder fish(2 1/2 lb) - 5
Saut onions in 5 tablespoons butter for 5 minutes.
butter more 1/2 lb(1/4 lb)thinly sliced onions(1 3/4 c) - 6
Remove from heat.
- 7
Stir in flour.
flour(2 tbsp) - 8
Gradually add fish broth.
haddock or chowder fish(2 1/2 lb) - 9
Add potatoes, celery, seasonings and about 2/3 cup of fish.
haddock or chowder fish(2 1/2 lb)cubed potatoes(2 1/2 c)celery chopped coarsely(2 c) - 10
Simmer 20 minutes or until potatoes are tender.
cubed potatoes(2 1/2 c) - 11
Scald milk.
milk(4 c) - 12
Remove from heat.
- 13
Add cream and sour cream. (Bring the cream and sour cream to room temperature or they'll curdle.) Beat with a wire whip until creams are well combined.
medium cream i use heavy(1 c)sour cream i use 1 small or large container(1 c) - 14
Reheat slowly; don't boil.
- 15
Add potatoes and fish mixture to the milk mixture.
haddock or chowder fish(2 1/2 lb)cubed potatoes(2 1/2 c)milk(4 c) - 16
Heat 5 minutes.
- 17
Remove loose bay leaves.
- 18
Top with butter.
butter more 1/2 lb(1/4 lb) - 19
Best heated next day.
- 20
Makes 3 quarts.
Rate this recipe
