• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Down East Fish Chowder

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • -Dottie Cross TMPJ72B
  • 1 oz Lean salt pork; diced
  • 1 Large onion; chopped
  • 2 Stalks celery; chopped
  • 2 Cloves garlic; minced
  • 3 c Bottled clam juice or fish
  • -stock
  • 1 1/2 lb Haddock or cod fillets; skin
  • -and cut into 1-inch cubes
  • 6 Large potatoes; peeled and d
  • -(4 cups)
  • 1 tb Chopped fresh thyme
  • -or 1 t dried
  • 3 Bay leaves
  • 2 tb Cornstarch
  • 2 c Low-fat milk
  • Salt & freshly ground black
  • -to taste
  • 2 tb Chopped fresh parsley


Heat a heavy stockpot over medium heat. Add salt pork, and cook until
golden, 3 to 5 minutes. Add onions, celery and garlic and saute until
softened, 5 to 10 minutes. Add clam juice or fish stock, fish, ptatoes,
thyme and bay leaves & simmer until potatoes are tender, about 10 minutes.
Discard bay leaves. With a slotted spoon, transfer about 2 cups of solids
to a bowl and mash with a potato masher or fork. Return to the soup. In a
small bowl, dissolve cornstarch in 1/4 cup water. In a small saucepan,
scald milk over low heat. Stir in the cornstarch mixture and add to the
milk. Cook, whisking constantly, until thickened. Stir into the soup. If
necessary, reheat the soup. Season with salt and pepper. Ladle into bowls
and garnish with parsley.

Serves 6. 284 calories, 6 grams fat, 452 mg sodium and
54 mg cholesterol.

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