Bermuda Fish Chowder

Bermuda Fish Chowder

Made  times

"This recipe comes from the beautiful island of Bermuda. A wonderful blend of seafood and spices creates a meal in itself! Serve with a loaf of warm, crusty bread and Sherry Pepper Sauce to sprinkle on top."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


1 h 20 m servings 227 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 227 kcal
  • 11%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 19.4 g
  • 39%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 657 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic; saute about 8 minutes.
  2. Stir in tomato paste, and cook 1 minute. Add clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeno pepper, bay leaf, and ground black pepper. Simmer until potatoes are tender, stirring about every 30 minutes.
  3. Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.


  1. 61 Ratings

Most helpful positive review

I am a Bermudian and I have tried this recipe many times. I believe that you have to add your own amounts of seasoning when making fish chowder - to suit your personal taste - this recipe is th...

Most helpful critical review

I did everything as written except that I forgot the potatoes. It's a little bland. If I made it again I'd add some extra seasonings.

Most helpful
Most positive
Least positive

I am a Bermudian and I have tried this recipe many times. I believe that you have to add your own amounts of seasoning when making fish chowder - to suit your personal taste - this recipe is th...

This is a good start. I looked at a few other recipes and tried to make it taste like what I had in Bermuda so I made a couple of changes, I added a dash of nutmeg, allspice, cayenne pepper, thy...

I have made this several times and have made a few changes . I added a few more spices, cayenne, dash nutmeg, tumeric, cumin, dash cinnamon, ginger and coriander. Ok, more than a few. The nutmen...

Wow, this was an even bigger hit than I expected. The store was out of clam juice, so I used 3 cans of clams packed in clam juice, and added a cup of water. The clams made the chowder nice and m...

This soup is spectacular and very easy. I used chicken broth in lieu of the clam juice and also added a can of corn. I wanted a recipe for striped bass and this was perfect. Will definitely m...

Excellent!! I did make a few personalizations ... added canned baby clams, added a habenero instead of a jalapeno, and also added 1/2 cup of dark rum and 1 lb of jumbo prawns. The soup was goo...

This recipe was great. I cooked it exactly according to the recipe, but since I had just under a pound of cod, I added some canned clams when I added the fish. It was really good. Just enough z...

This was a pleasant surprise. I really liked the flavor and it was nice to have such a fresh tasting fish soup!

I had to make do with the ingredients I had on hand, and I didn't have enough clam juice. I made up the difference with chicken broth. I think it would have been much better if I had had enough ...

Other stories that may interest you