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Country Fish Chowder |
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Serves: 8 Print this RecipeLinda Lazaroff, Hebron Connecticut 1 cup chopped onions 1/2 cup finely chopped salt pork 3 tablespoons butter or margarine 3 (12-ounce) cans evaporated milk 1 (15-ounce) can or (16 ounce) can whole kernel corn, undrained 1 (6 1/2-ounce) can chopped clams, undrained 3 medium potatoes, peeled and cubed 1 teaspoon salt 3/4 teaspoon pepper 1 pound frozen fish fillets (haddock, cod or flounder), cooked and broken into pieces Cooked crumbled bacon, optional Snipped chives, optional Additional butter or margarine, optional In a large saucepan, cook onion and salt pork in butter until onion is tender. Add milk, corn, clams, potatoes, salt and pepper. Cover and cook over medium heat, stirring occasionally, until potatoes are tender, about 20 minutes. Stir in fish and heat through. Ladle into bowls. If desired, top with bacon, chives and/or a pat of butter. © Copyright Reiman Publications, 1993-1997 This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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