Boston Chowder

Course : Chowders
Serves: 4
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


2 tablespoons butter - or margarine
1 medium onion -- chopped
2 tablespoons all-purpose flour
3 cups water
3 large potatoes -- peeled, and diced
1 medium carrot -- grated
1/2 teaspoon salt -- (optional)
1/4 teaspoon white pepper
1/4 teaspoon dried savory
1 dash dried thyme
2 cups whole milk
1 pound fish fillets -- cut in bite size pieces
3/4 cup baby clams -- canned, drained

Preparation / Directions:

Directions; In large heavy saucepan, melt butter over medium heat. Cook onion until softened, about 3 minutes. Stir in flour to coat onion. Cook, stirring, for 1 minute without browning, Stir in water, potatoes, carrot, salt, pepper, savory and thyme. Bring to boil cover and reduce heat to simmer until vegetables are tender, about 15 minutes. Pour in milk; return just to a gentle boil. Immediately remove from heat. Add clams. Cover and let stand 5 minutes. Taste and adjust seasoning.


Nutritional Information:

273 Calories (kcal); 5g Total Fat; (16% calories from fat); 27g Protein; 29g Carbohydrate; 65mg Cholesterol; 406mg Sodium

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Chowders Recipes