Fish soup...a friend made this for me & I loved it - never imagined I would, but it is r-e-a-l-l-y good!

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Favorite Fish Chowder Economics had a lot to do with what we ate when I was growing up in New Hampshire during the Depression. Money may have been scarce, but fish was plentiful and affordable, so that's how we began eating this dish. When meat rationing came along in World War II, fish chowder again became a staple in our household. Fortunately, my family loved still is one of my favorites!

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The simplicity of this fish chowder is all Down East ingenuity: The haddock is cooked in the potato water, and that broth becomes the basis of the chowder.

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This recipe for Peruvian fish chowder has been in my family for over thirty-five years. It's one of our favourites, as it's vibrant and super tasty.

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Thick and creamy fish chowder! With cod, or firm white fish, Yukon Gold potatoes, onions, clam juice, and cream. So GOOD! On

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This is a top-rated fish chowder recipe with haddock or cod, seasonings, butter, potatoes, and carrots, along with onion and other ingredients.

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Country Fish Chowder You'll think you're on Cape Cod when you taste this thick wholesome chowder made from a recipe I've treasured for many years.

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Hearty Fish Chowder ~ A quick and easy soup you can serve up any night of the week in under an hour!

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Ingredients 1/2 cup butter, divided 3 medium onions, sliced 5 medium potatoes, peeled and diced 4 teaspoons salt 1/2 teaspoon pepper 3 cups boiling water 2 pounds haddock, cut into large chunks 4 cups milk 1 can (12 ounces) evaporated milk Additional salt and pepper, optional

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