Serves: 8
Total Calories: 446
Clean and fillet flounder. Retain head, tail, and backbone and boil in 2 cups water for 30 minutes. Strain and retain broth. Dice onion and sauté slowly in bacon drippings. Dice mushrooms and sauté in 1 stick butter. Dice potatoes and put into broth along with fish and simmer together 1 hour. Add mushrooms, onions, salt, and pepper. Simmer 1/2 hour. Cool for 1 hour. Add cream, sherry, sugar, and remaining 1/2 stick butter. Heat slowly. Do not boil!
This Flounder Chowder Fulgham recipe is from the Best of the Best from the East Coast Cookbook Cookbook. Download this Cookbook today.
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