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
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
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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.
Tips
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 % |
