My mom’s recipe for a simple fish chowder. Wonderful and quick on a cold night! Very versatile. Not a thick tastes-like-flour-paste chowder. Just yummmm!
Mom served it with Bisquick® brown sugar rolls, but a salad with any bread, roll, or crackers would be equally perfect!
Mom served it with Bisquick® brown sugar rolls, but a salad with any bread, roll, or crackers would be equally perfect!
Ingredients
- 2 tablespoons butter, or more to taste
- 1 sweet onion (such as Vidalia®), diced
- 1 1/4 cups water, divided
- 1 pound cod fillets
- 1 large russet potato, peeled and cut into cubes
- salt and ground black pepper to taste
- 1 cup whole milk
- 1 cup evaporated milk
Directions
- Melt butter in a deep skillet over medium-high heat. Saute onions in hot butter until soft, about 5 minutes.
- Pour 1 cup water in the skillet and bring to a simmer. Lay fillets into the water and poach until fish flesh can be gently broken with a fork, 5 to 7 minutes. Remove fish and onions from the skillet with a slotted spoon to a bowl.
- Pour remaining 1/4 cup water into the skillet with the potato cubes; season with salt. Place a cover on the skillet and bring the liquid to a boil; cook until the potatoes are beginning to soften, but remain firm, 5 to 7 minutes.
- Return fish and onion to the skillet; add whole milk and evaporated milk. Season everything with salt and pepper; heat until just before the liquid comes to a boil and remove immediately from heat.