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Mormon Fish Chowder
Ingredients
-
1 1/2
pounds fresh or frozen haddock fillets or other fish fillets
-
4
ounces salt pork, diced, or 3 strips bacon, diced
-
1
cup chopped onion
-
4
cups cubed, peeled potatoes (6 medium)
-
2
cups water
-
3/4
teaspoon salt
-
1/4
teaspoon pepper
-
2
cups milk
-
1
12 ounce can evaporated milk
-
2
tablespoons all-purpose flour
Directions
1. Thaw fish, if frozen. Cut fish into 1-inch pieces. Set aside. In a Dutch oven cook salt pork or bacon slowly until golden brown. Drain, reserving 1 tablespoon drippings in pan; set salt pork or bacon aside.
2. Add onion to pan; cook until tender. Stir in potatoes, water, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until potatoes are tender. Add fish. Simmer, covered, about 3 minutes or until fish just flakes when tested with a fork.
3. Combine milk and evaporated milk. Slowly stir milk mixture into flour until smooth; add to fish mixture. Cook and stir until thickened and bubbly. Add cooked salt pork or bacon; heat through. Makes 6 servings.
Nutrition Facts
(Mormon Fish Chowder)
- Servings Per Recipe 6,
- Calories 384,
- Protein (gm) 30,
- Carbohydrate (gm) 41,
- Fat, total (gm) 11,
- Cholesterol (mg) 88,
- Saturated fat (gm) 5,
- Sodium (mg) 503,
- Percent Daily Values are based on a 2,000 calorie diet
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