New England Fish Chowder

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 408.9
  • Total Fat: 7.4 g
  • Cholesterol: 64.4 mg
  • Sodium: 408.6 mg
  • Total Carbs: 56.0 g
  • Dietary Fiber: 7.3 g
  • Protein: 27.2 g

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


Introduction

A warm, hearty soup, especially good in winter. BTB soup bases are one of my secret ingredients that improve the flavor of many foods. Here it gives the broth a depth of flavor that fish alone cannot. Alternatively, you can boil fish trimmings to make a quart of fish broth. A warm, hearty soup, especially good in winter. BTB soup bases are one of my secret ingredients that improve the flavor of many foods. Here it gives the broth a depth of flavor that fish alone cannot. Alternatively, you can boil fish trimmings to make a quart of fish broth.
Number of Servings: 6

Ingredients

    1 slice bacon
    1 cup diced onion
    1/2 cup diced celery
    1 qt. water
    1/4 cup dry sherry
    4 large potatoes, scrubbed, unpeeled, diced
    2 tsp Better Than Bouillon fish base
    1 lb fish, cut into bite sized pieces
    1 cup frozen corn kernels
    1 tsp. Lea and Perrins Worcestershire Sauce
    1 13-oz can evaporated milk
    1/4 cup real half and half (NOT fat free!) (optional)
    Fresh ground black pepper



Tips

Some grocery stores sell "soup fish," small chunks trimmed off of filets, at a much lower price than filets. Cod and haddock are traditional, but you can use any kind. Or use fresh or canned clams, with broth, and BTB clam base. Bacon gives the chowder authentic New England flavor, but you can omit and substitute 1 Tbl butter or oil.


Directions

In large, heavy-bottomed pot, saute bacon on medium heat until crisp. Remove bacon, leaving the approximately 1 Tbl of grease in the pot; add onion and celery and saute on medium low until translucent, stirring frequently. Add water, sherry, potatoes, and fish base; bring to boil and simmer, stirring occasionally, until potatoes are almost cooked. Add fish and corn and simmer until fish is done. Blend Worcestershire with a little of the milk, add to soup with the rest of the milk, and heat through. Add pepper to taste. Slice the bacon crosswise into slivers and garnish each bowl with a few.


Serving Size: Makes four 2-cup servings.

Number of Servings: 6

Recipe submitted by SparkPeople user KLUTZY68.