Jfks Fish Chowder Recipes

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 fish chowder. When meat rationing came along in World War II, fish chowder again became a staple in our household. -Fran Gustafson, Bethesda, Maryland

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 16 servings (4 quarts).

Number Of Ingredients 11

Favorite Fish Chowder image

Steps:

In a Dutch oven, 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. Sprinkle with parsley.

Nutrition Facts : Calories 192 calories, Fat 8g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 496mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 1g fiber), Protein 12g protein.

Ingredients

1 large onion, chopped
1/2 cup butter, cubed
4 cups water
6 cups cubed peeled potatoes
2 pounds cod fillets, cut into large chunks
3 tablespoons lemon juice
2 cups milk
2 cans (12 ounces each) evaporated milk
2-1/2 teaspoons salt
2 teaspoons pepper
Minced fresh parsley

FISH CHOWDER

The fishermen of Bodega Bay, California shared this favorite, quick and easy recipe with my sister during a Fish Festival. It is one of the best chowders I've had, and my kids love it too! We top with bacon bits and a few shakes of hot sauce for a little spice. Enjoy!

Provided by AMYTHE

Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes

Time 1h

Yield 8

Number Of Ingredients 14

Fish Chowder image

Steps:

In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
Add chicken stock and potatoes; simmer for 10 minutes.
Add fish, and simmer another 10 minutes.
Mix together clam juice and flour until smooth; stir into soup and simmer for 1 minute more. Season to taste with Old Bay seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if desired.

Nutrition Facts : Calories 386.1 calories, Carbohydrate 33.8 g, Cholesterol 83.5 mg, Fat 13.6 g, Fiber 2.8 g, Protein 31.9 g, SaturatedFat 7.2 g, Sodium 748 mg, Sugar 12.3 g

Ingredients

2 tablespoons butter
2 cups chopped onion
4 fresh mushrooms, sliced
1 stalk celery, chopped
4 cups chicken stock
4 cups diced potatoes
2 pounds cod, diced into 1/2 inch cubes
1 cup clam juice
½ cup all-purpose flour
⅛ teaspoon Old Bay Seasoning TM, or to taste
salt to taste
ground black pepper to taste
2 (12 fluid ounce) cans evaporated milk
¼ cup cooked crumbled bacon

JFK'S NEW ENGLAND FISH CHOWDER

Wondering what the former president liked to eat? Fortunately, the Kennedy Library provides an answer. In March 1961, a handicapped girl named Lynn Jennings wrote to Kennedy asking what he liked to eat. "Please reply to her," Kennedy's secretary advised in a handwritten memo. "She will be extremely happy. Do not mention anything in the letter about her handicap please!" Kennedy passed along the recipe for New England Fish Chowder, one of his favorite dishes.

Provided by Mike Pellerin

Categories < 60 Mins

Time 50m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 10

JFK's New England Fish Chowder image

Steps:

Simmer haddock in two cups water for 15 minutes, drain. Reserve broth.
Remove bones from fish.
Saute diced pork until crisp, remove and set aside.
Saute onions in pork fat till golden brown.
Add fish, potatoes, celery, bay leaf, salt and pepper.
Pour in fish stock, plus enough boiling water to make 3 cups of liquid.
Simmer for 30 minutes.
Add milk and butter and simmer for 5 minutes.
Serve chowder sprinkled with pork dice.

Nutrition Facts : Calories 551.8, Fat 18.5, SaturatedFat 9.2, Cholesterol 140.8, Sodium 1060, Carbohydrate 54.5, Fiber 6.3, Sugar 3.8, Protein 41.6

Ingredients

2 lbs haddock
2 ounces diced salt pork
2 onions, sliced
4 large potatoes, diced
1 cup chopped celery
1 bay leaf, crumbled
1 quart milk
2 tablespoons butter
1 teaspoon salt
1/8 teaspoon fresh ground black pepper