"Quick and very simple chowder. Eat as your main course or as a side dish. I will sometimes add shredded carrot with the potatoes, just for eye appeal. It does not change the flavor." — Darlene
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potatoes, peeled and cubed
2 (15 ounce) cans
cod fillets, cubed
salt and pepper to taste
A splendid recipe as written. I like creamy anything.I added 4+1/2 cups of milk and added flour to the remaining 1/2 cup of cold milk for the additional thickening.
It was OK. The milk and water didn't really blend well, making it look a little unappetizing, and the cook times didn't seem long enough as my very small potato cubes still weren't very soft, and it was bland. Definately would need to add to it to make it good.
I found this to be a very good chowder. I made a couple of changes I added celery and parsley flakes and because I like a thicker creamier chowder I made a rue og 3/4 C melted butter and 3/4 C flour and added with the corn and milk. I would like to see more people give their potato and onion measurements in cups as everyone has a different perspective of size. 3 potatoes could be anywhere from 3 C to 12 C and the same with onions. I used 41/2 C diced potatoes and 1 1/2 C chopped onion
I made this great fish chowder as an easy first course for my big family gathering. It was a hit. Easy and delicious. One change - next time I will use 3 cups water and 4 cups milk for a little bit thicker base.
Had never made fish chowder so was looking for a good basic recipe and this is it. I used butter spray instead of butter for sauteeing onion. Provided butter for those who wished to add a pat to their bowl. Used a can of chicken broth with enough water to cover potatoes and cooked them until they were tender (red potatoes in small cubes with peels still on). Did not measure milk, but added until it looked right to me. Used talapia instead of cod. Sprinkled some Old Bay seasoning and a little cayenne into the pot and my secret ingredient for this type of dish which is a dash of cinnamon which brings out the sweetness of the corn and the milk (I don't measure, but maybe 1/4 tsp). Lip smacking good!
Really good, I did make a few changes. I used chicken broth for water, added about 5 tbs flour to milk, added four mushrooms, 2tsp old bay seasoning,2tsp grounded black pepper, 2 stalkes celery(chopped).
Wish I had read the reviews, first. The flavor was good, but I wish I had poured out the water after cooking the potatoes, and only used milk. Chunkier soup is our preference. The cayenne seems like a great idea, too, so I will give that a whirl next time. This was a really good soup to be so easy!
I made this for the first time as above with the following changes, along with the onion, add 1 chopped leek. With the potatoes. Simmer for 12 – 15 minutes only, they’ll finish with the milk and corn. I separated out 1 cup of milk and mixed that with 1/4 cup of flour which I used to both slow the soup and thicken the broth right before serving. I also used 2 tsp. Old Bay Seasoning along with one packet of vegetable Bovril. Additionally, Cod isn’t necessary. I used a pound of Pollock, and enough Halibut, Shrimp and Scallops to make up another pound. Finally, do not under any circumstances allow your fish to stew for 15 minutes. By all means stew the rest of it until it’s reached a slow boil but once you add that fish, no more than 5 minutes to finish it. Any more and you’ll ruin that delicate meat. It was delicious and consumed with zeal.
* Percent Daily Values are based on a 2,000 calorie diet.
Fish Chowder II
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 494
** Calories from Fat: 116
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