FRASER ELISABETH TAN, PHD

Mom's Fish Chowder

Easy and simple! This is a great way to use up leftover cooked fish too.

GF EF

Ingredients

  • Butter
  • 1 onion, chopped
  • Sliced carrots (optional)
  • 2 large potatoes, peeled and diced
  • 1 lb fish of choice (salmon, swordfish, cod, haddock)
  • 1 can evaporated milk
  • Salt and pepper

Directions

  1. In a large Dutch oven over medium heat, sauté the onions in a generous amount of butter until translucent. If using carrots, add to the onions and sauté until tender.
  2. Add the diced potatoes and cover with water (about 4 cups). Bring to a boil, then reduce to a simmer until the potatoes are tender, roughly 15 minutes.
  3. Lay the fish on top of the potatoes and cover; let the fish steam until flaky. Flake the fish, and add salt and pepper to taste (a lot of salt!).
  4. Stir in the evaporated milk.

Source: Peggy