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Fish Chowder

Yield 16 cups


  • 1/2 pound salt pork, cut into 1/4-inch cubes
  • 2 medium onions, chopped
  • 3 large potatoes, peeled and cut into 1/2-inch cubes (about 5 cups)
  • 4 cups water
  • 1 cup dry white wine
  • 2 1/2 pounds fresh cod, haddock, or pollock fillets
  • 1 (12-ounce) can evaporated milk
  • 3 cups milk
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1/2 cup minced fresh parsley
  • Paprika

How to Make It

  1. Cook salt pork in a Dutch oven over medium heat until crisp; remove salt pork, reserving 2 tablespoons drippings in pan. Set salt pork aside.

  2. Sauté onion in hot drippings over medium-high heat 5 minutes or until tender. Add potatoes, 4 cups water, and wine; bring to a boil. Reduce heat, and simmer, uncovered, 12 to 15 minutes or until potatoes are almost tender.

  3. Arrange fillets over potatoes; cover and simmer 10 to 12 minutes or until fish flakes with a fork. Break fish into chunks. Add evaporated milk and next 3 ingredients; cook over medium heat just until thoroughly heated. Top each serving with reserved salt pork, parsley, and paprika. Serve with breadsticks or crackers.