Print Recipe

Fish Chowder



  • 1 1/2 cups diced raw potatoes
  • 1 1/2 cups water
  • 1 1/2 cups milk
  • 2 cups flaked leftover fish* (boiled, broiled or baked)
  • Salt and pepper, to taste
  • 2 tablespoons butter
  • 1 tablespoon flour
  • Minced parsley


  1. Boil potatoes in water until tender.
  2. Add milk and fish, and season to taste.
  3. Blend flour in hot melted butter and thin into a smooth paste with 3 tablespoons of liquid from pot. Cook 5 minutes longer and serve.
  4. Garnish with minced parsley.

Serves 6.

* Canned salmon or tuna fish may be substituted.

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