Cathy's Amazing Fish Chowder

Cathy's Amazing Fish Chowder

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JAY90 0

"Restaurant style comfort food directly from Maine that is easy to make and wonderful to eat!! Any white fish such as haddock may be used in place of the cod. Serve with crackers and corn bread if desired!! The real person that deserves full credit for this recipe is a wonderful mother named Cathy that lives in Chicago and loves her son in Kansas!!"
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Ingredients

1 h servings 379 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 379 kcal
  • 19%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 28.7 g
  • 57%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 612 mg
  • 24%

Based on a 2,000 calorie diet

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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.

Directions

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  1. Place bacon strips in a large stockpot over medium-high heat. Cook bacon until crisp, then remove to paper towels to drain. Drain grease from the pot, reserving about 1 tablespoon. Set heat to medium, and fry onions in the reserved bacon grease until tender, about 5 minutes.
  2. Add potatoes, and fill pot with just enough water to cover them. Bring to a boil, then cook until potatoes are almost tender, about 5 minutes. Add fish pieces, evaporated milk, whole milk, and butter. Bring to a boil, then simmer over low heat for 30 minutes. Season with salt and pepper to taste. Ladle into bowls, and top with crumbled bacon pieces.

Reviews

24
  1. 29 Ratings

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Most helpful positive review

Very close... If you haven't been pleased with this recipe I suggest these adjustments. For 8 servings, use 4 thin slices of salt pork, cut into small dice and "tried out" i.e. fried on very ...

Most helpful critical review

It was edible but I did not much care for it, neither did my boyfriend. It was very bland with a strong fishy taste. The only good part, we thought, was the bacon.

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Very close... If you haven't been pleased with this recipe I suggest these adjustments. For 8 servings, use 4 thin slices of salt pork, cut into small dice and "tried out" i.e. fried on very ...

I am not much of a fan of seafood but recent dietary changes made me explore it. This recipe may convert me to being more of a seafood eater. I made this as presented and then a second time with...

This is the best fish chowder ever! I do suggest putting in old bay. We ate the whole pot and had NO leftovers! beth, Gainesville,fl

This is it, in its simple glory! (I agree with the reviewer who uses salt pork instead of bacon, though.) If you're looking for "the" Maine fish chowdah recipe, it don't get much closah than t...

VERY good! I did not use anywhere near 1 pound of bacon though .. I used 4 slices and thought it was plenty. I added 2 bay leaves and a few drops tobasco and it was awesome.; Easy to make - I...

It was edible but I did not much care for it, neither did my boyfriend. It was very bland with a strong fishy taste. The only good part, we thought, was the bacon.

Excellent!! I don't know what Maine chowder tastes like, but I just threw in some fish I had in the freezer, thawed it, cut it into 1" cubes and dumped it in the pot. I also added a can of cre...

Good, but I had hoped for more taste.

I added thinly sliced leeks, just sauteed with the onion, and it gave the soup tons more flavor.

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