Chowder Casserole

This recipe is taken from the 1985 Milk Calendar. This is the Chowder Casserole recipe.

  • Prep: 30 min
  • Cooking: 55 min - 1 h
Yields 6 servings
chowder casserole

Ingredients

  • 8 oz (250 g) smoked cod or haddock (finnan haddie)
  • 3 tbsp (45 mL) butter
  • 2 onions coarsely chopped
  • 2 carrots coarsely chopped
  • 2 ribs celery coarsely chopped
  • 3 tbsp (45 mL) all-purpose flour
  • 3 cups (750 mL) hot Milk
  • 1/2 tsp (2 mL) dried thyme or 1 tsp (5 mL) fresh thyme
  • 1 bay leaf
  • Salt and pepper to taste or A dash of Tabasco sauce
  • 1 cup (250 mL) frozen peas
  • 1 lb (450 g) white fleshed fish fillets (haddock, cod, turbot etc.) cut in 1-in (2.5 cm) pieces
  • Topping
  • 6 medium potatoes peeled and quartered
  • 2 tbsp (30 mL) butter
  • 1 egg
  • 2 tbsp (30 mL) Milk

Preparation

Place smoked cod in a bowl and cover with water; soak for 30 min. Drain well. Remove skin and bones; cut flesh into 1-in (2 1/2 cm) pieces. Reserve.

Melt butter in a large saucepan. Add onions, carrots, celery; cook 5 min. Sprinkle with flour; cook gently without browning 5 min. Stir in hot milk; bring to a boil. Add seasonings. Reduce heat; cook, stirring occasionally, 15 min. Add peas, smoked fish and fresh fish. Cook 8 min. Remove bay leaf.

Topping

Boil potatoes in water until tender. Drain well and mash with butter. Season to taste. Beat egg with milk; reserve 2 tbsp (30 mL) mixture and add remaining egg to potatoes.

Place fish mixture in a buttered 8-cup (2 L) casserole. Pipe or spoon potatoes over the top. Brush with reserved egg mixture. Bake at 375 °F (190 °C) for 30 min until bubbly and brown. Rest 10 min before serving.

Tips

Note: An equal amount of fresh fish can be used in place of the smoked fish.

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Nutrition

Nutritional Information

per serving
Energy: 470 Calories
Protein: 37 g
Carbohydrate: 52 g
Fat: 13 g
Fibre: 7.7 g
Sodium: 522 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 22 % / 246 mg
Selenium: 110 %
Vitamin B12: 108 %
Vitamin C: 85 %
Vitamin D: 58 %