Clam Box Fish Chow-Da

Total Time:
25 min
Prep:
5 min
Cook:
20 min

Yield:
8 to 10 servings
Level:
Easy

Ingredients
  • 1/4 pound unsalted butter
  • 1 large onion, diced
  • 2 1/2 pounds waxy-style potatoes, peeled and cut into 1/2-inch cubes
  • 3 tablespoons salt
  • 1 tablespoon ground white pepper
  • Water, as needed
  • 5 pounds boneless, skinless cod fillets
  • 6 cups half-and-half
  • 2 cups whole milk, plus more as needed
  • Oyster crackers, as needed
Directions

Heat the butter in a large soup pot over medium heat, add onions and cook, stirring, until translucent. Add the potatoes, salt, and pepper and enough water to cover. Bring to a boil, lower the heat, and simmer for 5 minutes. Add the cod and enough water to cover. Simmer for 5 minutes more. Let the chowder cool. Stir in the half-and-half and milk (add more milk if necessary). Refrigerate the chowder, covered, overnight.

When ready to serve, reheat the chowder in a double boiler or slow cooker, stirring only occasionally--you don't want to break up the cod too much. Serve with oyster crackers and enjoy!


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