Potato Fish Chowder

Potato Fish Chowder

HELLOLPN

"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

40 m servings 381 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 381 kcal
  • 19%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 47.4g
  • 15%
  • Protein:
  • 28 g
  • 56%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 404 mg
  • 16%

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.

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Directions

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  • Prep

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  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.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Reviews

Read all reviews 11
  1. 15 Ratings

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Most helpful positive review

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 rec...

Most helpful critical review

It was okay. Not very flavorful. My family didn't like it.

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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 rec...

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 sea...

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 i...

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...

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

It was okay. Not very flavorful. My family didn't like it.

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 ...

Ok, I usually stick to the recipe so I can rate it truthly and this is it. Don't get me wrong it had some flavor, but a little flat for my taste. However, after I ate a bowl, or two I then adde...

Easy and tasty for my first attempt at fish chowder. I used chicken stock in place of water and added carrots and Old Bay seasoning.

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