Before my husband developed his severe allergy to white fish, I used to cook it a lot. Found this recipe while going through some older binders. I do remember that the original recipe called for haddock, but I don't really care for haddock and so used cod instead.
½lb
cod
, cut into large chunks
(fresh, or if frozen, thawed)
Directions:
1
In a large saucepan, over medium-low heat, melt butter and saute onion, celery, carrots and mushroom slices until veggies are tender; stir occasionally, will take from 5 to 10 minutes.
2
Add potato and water; cover and cook for 5 minutes or until potatoes are just tender.
3
Add milk and corn to the pot, along with salt and pepper; bring to a boil.
4
Reduce heat to a simmer and add fish; cover and cook for about 5 minutes or until fish easily flakes with a fork; do NOT let it return to a boil.
This chowder was very good for the amount of prep and cook time. It was simple to make and was very tasty. I used 2% milk and butter, but I would imagine that using cream would make the recipe a little more luxurious. I would also imagine that you could use any firm fish or clams in this chowder.
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A friend brought us 2lbs of Cod they caught in the waters off Salvage, Newfoundland.
It demanded a Royal recipe, I'm very glad I found this one. Sorry I cheated a bit!
(1/2 cup, Half&Half & 1/2 pat of butter, got no willpower)
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