The original recipe was for catfish. Easy to find down south back then.
I have modified it to include shrimp and other than catfish,
Fish Chowder
1 ½ pounds of catfish or tilapia or cod (no salmon, tastes to strong)
1 ½ pounds of shrimp raw, peeled and divined
1 pound of red potatoes ,peeled, medium chop
1 cup celery chopped medium fine
1 cup carrots medium fine chopped
½ cup parsley chopped fine
1 large onion medium/ fine chopped
2 cubic inches of salt pork sliced into thin small squares.
4 Tbs butter
½ cup flour
1 cup milk
Salt and pepper
2 Tbs olive oil
Cut fish and shrimp into about one inch cubes. I have used small raw small shrimp whole.
Heat olive oil in a pan and sauté salt pork for a bit and add onions.
Add a bit of salt & pepper.
Sauté till onions are translucent. Reserve everything from the pan in a bowl.
Fill a 6 Quart pot with; potatoes, celery, carrots and parsley.
Plus more salt and pepper to taste.
Add water to the pot to cover everything. Then add the reserved salt pork and onions. Bring to a boil. Then turn down heat to a simmer and cover the pot.
Melt the butter in a medium heat pan and add flour. Mix completely and then turn
down the heat and add the milk, stirring to make a rue.
When the potatoes are 3/4 cooked , add the rue and stir it in well. Adjust salt and pepper
And cover the pot.
When the potatoes are almost fork tender, add the fish. Cover the pot and simmer for
seven minutes. Adjust salt and pepper and add shrimp and simmer covered for five minutes.
This makes maybe three quarts of chowder. It freezes well. Great with fresh corn bread as a meal.
The more shrimp the better, as most fish do not stay very firm when cooked.
Tilapia worked well this last time.
This is a Civil War field cook book recipe with shrimp added. I removed 3 eggs from rue.
2007 Roadtrek 210 Popular
2015 GMC Terrain AWD
