Recipe: Fish Chowder

An excellent way in which to utilize a small quantity of fish is afforded by fish chowder. In addition, this dish is quite high in food value, so that when it is served with crackers, little of anything else need be served with it to make an entire meal if it be luncheon or supper. Cod, haddock, or fresh-water fish may be used in the accompanying recipe.

(Sufficient to Serve Six)

  •  2 lb. fish
  •  1 small onion
  •  1 c. sliced POTATOES
  •  1/2 c. stewed tomatoes
  •  1-1/2 tsp. salt
  •  1/8 tsp. pepper
  •  2 Tb. butter
  •  1-1/2 c. milk

Skin the fish, remove the flesh, and cut it into small pieces. Simmer the head, bones, and skin of the fish and the onion in water for 1/2 hour. Strain, and add to this stock the fish, POTATOES, tomatoes, salt, and pepper. Simmer together until the POTATOES are soft. Add the butter and milk. Serve over crackers.

Woman’s Institute Library of Cookery, Vol. 3
Volume 3: Soup; Meat; Poultry and Game; Fish and Shell Fish (Year 1928)