Grandma's Easy Fish Chowder
Once upon a time fish was inexpensive and this was a great way to stretch a meal on a budget. Even though fish is now expensive, this is still a great recipe to use for when you have fish leftovers... handy for not wasting that expensive piece of fish! Unlike a lot of fish, the recipe scales pretty easily.
Ingredients
- 1 lb. haddock, cod or other white flakey fish
- 1 large onion
- 1 large russet potato, peeled and diced
- 1 can condensed cream of mushroom soup
- 1 can of corn niblets, drained
- 1 can’s volume of 2% milk
Method
Salt and pepper to taste.
Put all ingredients in a mid-sized pot except the mushroom soup and milk. Add a small amount of water - so that it fills to 1/3rd under the height of the ingredients. Cook at a slow boil covered for 30 minutes. If fish has bones or skin remove from pot and discard skin and bones. Flake fish back into pot (or just flake fish in pot if no skin or bones). Add in cream of mushroom soup and then the milk. Stir in well and heat through.