New England Style Chowder

New England Style Chowder
Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 1,306.7
  • Total Fat: 67.9 g
  • Cholesterol: 233.8 mg
  • Sodium: 2,788.2 mg
  • Total Carbs: 100.8 g
  • Dietary Fiber: 5.3 g
  • Protein: 79.2 g

View full nutritional breakdown of New England Style Chowder calories by ingredient


Introduction

You can substitute various types of fish. I use salmon because that is what I catch these days. You can also substitute cream of celery soup for the cream of mushroom soup. You can substitute various types of fish. I use salmon because that is what I catch these days. You can also substitute cream of celery soup for the cream of mushroom soup.
Number of Servings: 1

Ingredients



    Sockeye salmon, 6 oz
    Milk, canned, evaporated, 12 fl oz
    Cream of Mushroom Soup, 1 can (10.75 oz)
    *Idaho Potato,diced 2 c.
    Bacon, 3 medium slices, cooked
    *Chopped Yellow Onion, .75 cup

Tips

Do not boil the chowder. Keep the heat on low and heat through.


Directions

Peel and dice potates into bite-sized pieces. Dice onion. Bake salmon at 350 degrees for 35 minutes. Fry bacon, saving grease. Drain bacon on paper towel. Fry onion in bacon fat until transluscent (takes only about a minute). Remove onion and drain fat. Cut or break up bacon, set cooked bacon and onion aside. Boil diced potatoes in just enough water to cover until tender (10-15 minutes.) Add condensed milk and condensed soup. Stir until well blended. Add reserved bacon and onion. Remove baked fish from oven, break into chunks, and add to chowder. Add salt and pepper to taste. (You may also add an herb, such as thyme).

Serving Size: Makes 5 servings, 1 cup each

Number of Servings: 1

Recipe submitted by SparkPeople user JANEYBUG67.