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Ingredients
 1 ½ lbs fresh or frozen haddock fillets or other fish fillets
 4 oz salt pork, diced, or 3 strips bacon, diced
 1 cup chopped onion
 4 cups cubed, peeled potatoes (6 medium)
 2 cups water
 ¾ tsp salt
 ¼ tsp pepper
 2 cups milk
 1 12 oz. can evaporated milk
 2 tbsp all-purpose flour
Directions
1

Thaw fish, if frozen. Cut fish into 1-inch pieces. Set aside. In a Dutch oven cook salt pork or bacon slowly until golden brown. Drain, reserving 1 tablespoon drippings in pan; set salt pork or bacon aside.

2

Add onion to pan; cook until tender. Stir in potatoes, water, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until potatoes are tender. Add fish. Simmer, covered, about 3 minutes or until fish just flakes when tested with a fork.

3

Combine milk and evaporated milk. Slowly stir milk mixture into flour until smooth; add to fish mixture. Cook and stir until thickened and bubbly. Add cooked salt pork or bacon; heat through.

About Easy Fixin' Fish Chowder

Fresh fish is the key to making this chowder delicious. Frozen works too, just make sure it’s good quality. Haddock is easy to find, but you can substitute your favorite catch of the day. Makes 6 servings

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Candied Orange SaladBy On behalf of America's HeartlandOrange Knowledge
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  • Storage: On the counter for 3-4 days, or in the fridge for up to two weeks. Cold oranges make a great refreshing snack.
  • Mandarins and tangerines are best for snacking, but can also be put into salads. Valencia are best for juicing, while navels and blood oranges are best for eating fresh.
  • Winter is orange season!
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Ingredients

 1 ½ lbs fresh or frozen haddock fillets or other fish fillets
 4 oz salt pork, diced, or 3 strips bacon, diced
 1 cup chopped onion
 4 cups cubed, peeled potatoes (6 medium)
 2 cups water
 ¾ tsp salt
 ¼ tsp pepper
 2 cups milk
 1 12 oz. can evaporated milk
 2 tbsp all-purpose flour

Directions

1

Thaw fish, if frozen. Cut fish into 1-inch pieces. Set aside. In a Dutch oven cook salt pork or bacon slowly until golden brown. Drain, reserving 1 tablespoon drippings in pan; set salt pork or bacon aside.

2

Add onion to pan; cook until tender. Stir in potatoes, water, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 15 minutes or until potatoes are tender. Add fish. Simmer, covered, about 3 minutes or until fish just flakes when tested with a fork.

3

Combine milk and evaporated milk. Slowly stir milk mixture into flour until smooth; add to fish mixture. Cook and stir until thickened and bubbly. Add cooked salt pork or bacon; heat through.

Easy Fixin’ Fish Chowder
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