• 2 Ratings

This historically Mormon chowder cooking is simple, hearty, and satisfying, reflecting Midwestern and Eastern cooking methods and tastes.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

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  • 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.

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  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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

384 calories; 11 g total fat; 5 g saturated fat; 88 mg cholesterol; 503 mg sodium. 41 g carbohydrates; 30 g protein;

Reviews

2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1