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New England Fish Chowder

New England Fish Chowder

From The Proctor Silex Test Kitchen

Added by Pat


Yield: 5 quarts

  • 2 packages (16 oz. each) frozen cod fillets, cut in quarters
  • 2 cans (6.5 oz. each) chopped clams, with liquid
  • 1 cup frozen chopped onion
  • 1 bottle (8 oz.) clam juice
  • 1 can (12 oz.) evaporated milk
  • 1 envelope (1.8 oz.) Newburgh sauce mix
  • 1 envelope (0.9 oz.) bearnaise sauce mix
  • 2 cans (16 oz.) sliced potatoes, drained
  • 3 cups water
  • 1 teaspoon garlic powder
  • 1 teaspoon salt


  1. Combine all ingredients in the crock. Stir well.
  2. Cover and cook on preferred setting: Low - 8 hours, High - 4 hours


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