I make fish often, but I’d never made fish chowder until
tonight. This simple chowder is a refreshing change from my usual fish recipes.
The evaporated milk adds a little creaminess, but if you want it to be as thick
as it is at restaurants, use heavy cream.
Ingredients
1 lb white fish fillets (I used flounder)
1 medium onion, chopped
3 small red potatoes, chopped
½ cup corn
1 clove garlic, minced
2 cups water
salt and pepper
½ t garlic powder
½ t onion powder
1 can (12 oz) evaporated milk
1 medium onion, chopped
3 small red potatoes, chopped
½ cup corn
1 clove garlic, minced
2 cups water
salt and pepper
½ t garlic powder
½ t onion powder
1 can (12 oz) evaporated milk
Directions
1. Chop onion and potatoes, place in slow cooker.
2. Chop fish into bite size pieces, add to slow cooker.
3. Add corn, salt, pepper, garlic, garlic powder and onion powder. Pour in 2 cups of water.
4. Stir to mix, cook for 5 to 8 hours.
5. Add evaporated milk during last hour.
1. Chop onion and potatoes, place in slow cooker.
2. Chop fish into bite size pieces, add to slow cooker.
3. Add corn, salt, pepper, garlic, garlic powder and onion powder. Pour in 2 cups of water.
4. Stir to mix, cook for 5 to 8 hours.
5. Add evaporated milk during last hour.
