Fish Chowder I Recipe - Allrecipes.com
Fish Chowder I Recipe
  • READY IN 45 mins

Fish Chowder I

Recipe by  

"If you cannot use russet potatoes, go for the Maine potatoes."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. In a large stock pot cover potatoes with enough water so they are fully covered. Bring to boil, then reduce to a simmer.
  2. In a saute pan cook onion and bacon, over medium heat, until onions are soft. Add to potato mixture.
  3. Once potatoes become soft, and the broth has a milky look to it, add cut up fish fillets. Heat until fish fillets are cooked through.
  4. Add enough milk product to bring soup to your desired taste and texture. Season with white pepper and serve.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 22, 2006

This was just like my mom made many years ago when I grew up on Long Island. I used 12 oz of cod filet (nice firm white fish) and I also added a stalk of celery finely chopped to the onion. I used fat free 1/2 and 1/2 and some milk to get the right consistency and a couple of dashes of hot sauce. It needed salt very badly! and oh, I cooked the potatoes mostly in chicken broth. Guess I changed it somewhat, but t was really delicous. My 90 yr old dad said it was just like mom used to make....a real complement for sure!

 
Most Helpful Critical Review
Oct 20, 2008

it should not even get one star, but the website makes you put at least one in - but really no stars.....

 

33 Ratings

Dec 07, 2006

THis was great but I made a few changes so I could throw it in the crockpot... I didn't have any onion, so instead used a couple of ribs of celery and cooked them up with about 1/2 a pound of bacon. I used frozen diced potatoes (about 2 cup) and added a can of sweet corn. I made a white sauce (to thicken my milk a bit). I used whiting (about 4 fillets. I cooked the celery and bacon before adding it to the crock. Cooked it on high for about 4 hours - came out delicious! Even our kids loved it.

 
Dec 11, 2003

This is a very simple, tasty recipe. I used flounder instead of haddock and it would be good with most any fish. I also used cream in place of the milk, and it had a delicious, rich flavor.

 
Dec 11, 2003

Very good fish chowder and easy to make. I did add some chicken broth instead of water to cook the potatoes in. I also added some cream instead of milk.

 
Apr 12, 2007

I loved this chowder partly because it wasn't to fishy tasting and partly because it wasn't filled with heavy cream. I sauted celery and garlic with the onions and bacon and added about 1/8 cup of half & half with the milk. This was even better the 2nd day. Thanks for a great recipe that I will definitely make again.

 
May 18, 2004

I have to review this recipe again because it's just soooo good! This time, I added celery, mushrooms & scallions w/ the bacon & onion sautee, also used half & half instead of milk and chicken broth in place of the water for potatoes. I also added 1 can of corn - again I used leftovers, grilled swordfish steaks in a terriyaki marinade. I have not tried raw fish yet, but this recipe will work with anything - very versitile and absolutely perfect!! I get such great compliments on this dish, you have to try this! Thank you again for an awesome recipe!

 
Dec 04, 2006

I prepared this chowder for a church dinner for 75 people. It was a tremendous hit. Most people came back for seconds, a few for thirds. Easy to and quick to prepare.

 

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Nutrition

  • Calories
  • 347 kcal
  • 17%
  • Carbohydrates
  • 41.4 g
  • 13%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 14 g
  • 22%
  • Fiber
  • 5.2 g
  • 21%
  • Protein
  • 14.2 g
  • 28%
  • Sodium
  • 279 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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