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Fish Chowder

  • Prep Time: 30 Minutes (Total Time: 1 Hour 15 Minutes)
  • Serving Size: 12
  • 6 ounces Salt Pork, Chopped
  • 1 cup Flour
  • 2 teaspoons Salt
  • 1 teaspoon Ground Black Pepper
  • 1-1/2 pounds Haddock, Cut Into Bite-sized Pieces
  • 4 Medium Cubed Peeled Potatoes (about One & Half Pounds)
  • 1 Medium Onion, Chopped (about 1 Cup)
  • 2 quart (8 cups) Milk
  • 1 jar (4 ounce) Pimiento Slices, Drained
  • 24 PREMIUM Saltine Crackers, Broken
  • COOK pork in large heavy saucepot until crisp, stirring occasionally. Remove pork from skillet; set aside.

    MIX flour, salt and pepper. Place fish evenly in bottom of saucepot; cover with layers of potatoes and onions, sprinkling flour mixture between each layer. Pour milk evenly over the potato mixture. Bring to boil. Reduce heat to low; cover. Cook 30 min., stirring occasionally.

    ADD pork and pimientos; cook until heated through. Serve topped with the broken crackers.

    KRAFT KITCHENS TIPS

    Size It Up

    After a day of winter fun, enjoy a cup of this tasty soup!

    Special Extra

    Garnish with chopped fresh parsley just before serving.

    RECIPE COURTESY OF KRAFT FOODS

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