Recipe by CORWYNN DARKHOLME
"This is a very savory fish chowder, and anyone who is a seafood lover will love this recipe! Use any combinations of the following fish: halibut, flounder, ocean perch, pike, rainbow trout, or haddock. (Double recipe for 5-quart slow cooker.)"
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1 1/2 pounds
cod fillets, cubed
1 (16 ounce) can
whole peeled tomatoes, mashed
1 (8 ounce) jar
dry white wine
chopped fresh parsley
We loved this dish. Used Halibut and it turned out super yummy... Even our three year old liked it. My husband added mushrooms and garlic.. Can't wait to have it again.
This chowder requires a lot of ingredients and chopping but is relatively quick. If I made it again I wouldn't use the light cream. Halibut takes delicious in the broth.
This chowder is a full meal deal with flavor to spare. Feel free to inovate with seafoods that are in season or more reasonable. If you do look for a variety of textures and flavor.
My husband loved this chowder! I'm not a fish person, and I used cod, so it was kind of fishy tasting, but I could tell that the base was good and that if I use flounder or haddock next time, which are milder, this will be outstanding for me. My husband said I could serve this to company! I think I'll try the potatoes next time and leave out the cream, because I like a tomato type base better than creamy. I just made this today and I'm going to try again this weekend with a few modifications because I think I'll really like this with a milder fish! Thanks Corwynn! I'm always looking for something new and good!
I made some minor changes, and loved this! I used Haddock, added cubed red potatoes,corn and 3 cloves chopped garlic. I also used a can of diced tomatoes (subbed for the whole tom.) and used a bit more salt and rosemary. We had friends over and they couldn't get enough. Thanks for a great one!
excellent - not a fan of fish, but will make this time and again as this chowder carries the flavor of the fish (used fresh water fish) but does not overwhelm and retains the concept of a chowder, not fish with a sauce. served for friends and was rewarded with raves.
I made this last weekend and it was pretty good. I used diced tomatoes vs whole peeled and I also added 3 medium sized white potatoes cut into small cubes. For the fish, I used halibut and I didn't add into the pot until after 6-7 hours of cooking. No need to cook the fish the entire time. I had planned on adding some peas and forgot - will add next time. And I ended up using 1/4C of skim milk vs the cream. The taste was ok so I would advise adding pepper and salt to taste. Once I did that, the taste was awesome. Will make this again.
Outstanding! I have been making this for years and everyone that has ever tried it loved it. A great first course if you are doing a nice dinner party. No matter how you adjust the recipe (fish, veggie quantity, etc) it always comes out tasting like an expensive restaurant dish.
* Percent Daily Values are based on a 2,000 calorie diet.
Fisherman's Catch Chowder
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 130
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