Kettle of Fish Chowder

This recipe is taken from the 1975 Milk Calendar. This is the Kettle of Fish Chowder recipe.

  • Prep: 15 min
  • Cooking: 20 min - 25 min
Yields 8 servings
kettle of fish chowder

Ingredients

  • 1 lb (450 g) frozen cod or halibut fillets thawed
  • 3 slices bacon diced
  • 1/3 cup (80 mL) chopped onion
  • 1/3 cup (80 mL) chopped celery
  • 2 cups (500 mL) diced potatoes
  • 2/3 cup (160 mL) water
  • 2 tsp (10 mL) salt
  • 3 cups (750 mL) Milk
  • 1 1/2 cups (375 mL) frozen peas
  • 1 1/2 tsp (7 mL) Worcestershire sauce
  • 3 tbsp (45 mL) all-purpose flour
  • 1 1/4 cups (310 mL) 5 or 6 % cream

Preparation

Cut fish into bite-size pieces. In a large saucepan sauté bacon until crisp; drain. Sauté onion and celery in pan drippings until tender but not brown. Add potatoes, fish, water and salt. Bring to a boil, cover, and simmer 10 to 15 minutes or until potatoes and fish are tender.

Stir in milk, peas, bacon and Worcestershire sauce. Combine flour and cream; add to mixture. Cook over medium heat, stirring constantly until smoothly thickened and mixture comes to a boil. Sprinkle with chopped parsley or paprika to serve.

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Nutrition

Nutritional Information

per serving
Energy: 234 Calories
Protein: 19 g
Carbohydrate: 19 g
Fat: 9 g
Fibre: 2.3 g
Sodium: 861 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 16 % / 174 mg
Vitamin B12: 55 %
Selenium: 53 %
Vitamin D: 41 %
Phosphorus: 28 %