Potato Fish Chowder Recipe - Allrecipes.com
Potato Fish Chowder Recipe
  • READY IN 40 mins

Potato Fish Chowder

Recipe by  

"Something warm on those cold winter days! I've used this recipe to also make oyster stew. It turned out better than expected."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    25 mins
  • READY IN

    40 mins

Directions

  1. Melt butter in a 5-quart saucepan over medium heat. Cook and stir onion, celery, and garlic in melted butter until onion is tender, 5 to 7 minutes.
  2. Stir flour into the vegetable mixture until the vegetables are evenly coated. Pour clam juice and water into the saucepan; whisk until smooth. Add potatoes, bay leaf, and thyme to the mixture. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are tender, about 15 minutes.
  3. Gently stir cod into the soup. Place a cover on the saucepan and cook until the cod is flaky, about 8 minutes.
  4. Pour milk into the soup; stir. Simmer soup until hot, 1 to 2 minutes. Season with salt and black pepper. Remove bay leaf to serve.
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Reviews More Reviews

Most Helpful Positive Review
Feb 23, 2013

Totally excellent. I'd soo make this in a heart-beat again! It is on the thin side for us, but the flavor was really good. I'll be replacing the milk with heavy cream the next go around. The recipe was very easy to follow, easy with the instructions and I didn't feel it was at all time consuming. Totally Totally a keeper!

 
Most Helpful Critical Review
Aug 30, 2014

So I added carrots and subbed half and half for milk and upped the amount to make it thicker and creamier

 

11 Ratings

Jun 10, 2013

I found this recipe really tasty, even tho I did have to do several substitutions because I decided to try this on a whim (Chicken broth for oyster juice... still works great). I added more seasonings too such as basil and tarragon and a dash of cayenne. Also used tilapia and cod. Served with a tortilla, yum!

 
Mar 23, 2013

This recipe is awesome. Being originally from New England, I know a good fish chowder when I taste it....and this is it. I have been looking for a chowder recipe that tasted authentic. This is it. The only changes I made were to use heavy cream instead of the milk, and I added a can of cream style corn. Absolutely delicious. Thanks so much for sharing.

 
Jun 17, 2014

Good basic soup. I also added carrots. I was a little worried it wouldn't be flavorful enough, so I added ground white pepper at the end. Will make again

 
Sep 09, 2013

Really good! Didn't have clam juice, so subbed with chicken boullion. Also used schucked, frozen clams and the juice from them. Didn't have much celery, so added a pinch of celery salt in place of regular salt. It's cooking now,and smells amazing! Will probably whisk in a bit of cornstarch to thicken. So far the taste test is great!

 
Apr 21, 2013

This was a delicious chowder that everyone loved! We had some breaded cod fillets (about a pound) leftover from dinner that we decided to use for this recipe. I didn't have clam juice so I used 3 cans of chopped clams instead. I didn't have whole milk so I used heavy cream and some water and added about 1/3 cup flour to thicken the chowder. Also added about 5 strips of cooked bacon chopped up. Super delicious!! Thanks for a great recipe! We will definitely make this one again!

 
Jul 19, 2014

This was the first time I can remember that the whole family liked a meal with no complaints at all. I did make a couple of minor changes. Instead of cod I used fish I caught myself (rock bass and small mouth bass) and instead of clam juice I used fish stock I made by boiling the heads of the fish then removing them and topped it up with salt water. I added 2 carrots, diced, and instead of whole milk I used 2% lactose free milk.

 

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Nutrition

  • Calories
  • 381 kcal
  • 19%
  • Carbohydrates
  • 47.4 g
  • 15%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 8.8 g
  • 14%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 28 g
  • 56%
  • Sodium
  • 501 mg
  • 20%

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

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