Favorite Fish Chowder


Economics had a lot to do with what we ate when I was growing up in New Hampshire during the Depression. Money may have been scarce, but fish was plentiful and affordable, so that's how we began eating this dish. When meat rationing came along in World War II, fish chowder again became a staple in our household. Fortunately, my family loved it...it still is one of my favorites!

Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
16 servings


  • 1 large onion, chopped

  • ½ cup butter or margarine

  • 4 cups water

  • 6 cups diced peeled potatoes

  • 2 pounds fresh or frozen cod fillets, cut into large chuncks

  • 3 tablespoons lemon juice

  • 2 cups milk

  • 2 (12 fluid ounce) cans evaporated milk

  • 2 ½ teaspoons salt

  • 2 teaspoons pepper

  • 1 teaspoon Chopped fresh parsley


  1. In a Dutch oven or soup kettle, saute onion in butter. Add water and bring to a boil. Add potatoes; cook for 10 minutes. Add fish and lemon juice; reduce heat and simmer for 10 minutes. Add milk, evaporated milk, salt and pepper. Garnish with parsley and serve piping-hot.