More Recipes Like Cathy's Amazing Fish Chowder

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Favorite Fish Chowder

Submitted by: Fran Gustafson

Economics had a lot to do with what we ate when I was growing up in New Hampshire during the Depression. Money may have been scarce, but fish was plentiful and affordable, so that's how we began eating this dish. When meat rationing came along in World War II, fish chowder again became a staple in our household. Fortunately, my family loved it...it still is one of my favorites!

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Fish Chowder II

Submitted by: Darlene

This simple chunky fish chowder is made sweet with creamed corn.

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Fish Chowder I

Submitted by: Rosemary

A creamy fish chowder made chunky with potatoes, onions, and bacon.

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Fish Chowder

Submitted by: AMYTHE

The fishermen of Bodega Bay, California shared this favorite, quick and easy recipe with my sister during a Fish Festival. It is one of the best chowders I've had, and my kids love it too! We top with bacon bits and a few shakes of hot sauce for a little spice. Enjoy!

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Non-Dairy Fish Chowder

Submitted by: CLIFH2

A liter version of cream-based fish and potato chowder that uses non-dairy creamer in place of heavy cream or half-and-half. Great served with soda crackers and sweet pickles.

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Bermuda Fish Chowder

Submitted by: Star Pooley

In this spicy chowder, red snapper fillets are added to a brothy soup made with clam juice, jalapenos, and aromatics with chunks of russet potatoes.

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Fish Supreme

Submitted by: Jay

A quick and easy fish entree. For a complete meal serve with steamed veggies on the side. Be sure to slice the potatoes paper thin or they won't be fully cooked when the fish is done.

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Wilma's Clam Chowder

Submitted by: Wilma Scott

A chunky, delicious chowder with a back-east taste.

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Classic Fish and Chips

Submitted by: Dan

Good tasting, simple recipe for New England's favorite dish fish and chips. Serve with malt vinegar, lemon, or tartar sauce.

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Ham Chowder

Submitted by: FOODY3

Ham and bacon lend a smoky taste, while cream gives rich texture to this ham and potato chowder, starring a supporting cast of leeks, onions, garlic, rosemary, and carrots.