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New England Style Kosher Fish Chowder PDF Print E-mail

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clamchowder

A fish chowder adapted from a recipe from The Milky Way Restaurant

Ingredients:

1 1/2 cups minced onions
3/4 cups celery, diced
4 tablespoons butter
4 cups diced potatoes
4 cups boiling water
2 pounds fresh halibut, cut in chunks
4 cups whole milk
Salt and generous amount of white pepper, to taste

Directions:

Sauté onions and celery in butter until transparent and not brown. Add potatoes, seasonings and hot water; simmer until potatoes are tender. Cut fish in small pieces and add to soup. Simmer for about 10 minutes; Add milk and gently reheat without boiling.  

Notes:

Yield:  About 8 servings.


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