Fish Chowder recipe

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Ingredients

2 tablespoons butter
2 cups chopped onion
4 fresh mushrooms, sliced
1 stalk celery, chopped
4 cups chicken stock
4 cups diced potatoes
2 pounds cod, diced into 1/2 inch cubes
1 cup clam juice
½ cup all-purpose flour
⅛ teaspoon Old Bay Seasoning TM, or to taste
salt to taste
ground black pepper to taste
2 (12 fluid ounce) cans evaporated milk
¼ cup cooked crumbled bacon

Nutrition Info

386.1 calories
carbohydrate: 33.8 g
cholesterol: 83.5 mg
fat: 13.6 g
fiber: 2.8 g
protein: 31.9 g
saturatedFat: 7.2 g
servingSize: -
sodium: 748 mg
sugar: 12.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.

  2. Add chicken stock and potatoes, simmer for 10 minutes.

  3. Add fish, and simmer another 10 minutes.

  4. Mix together clam juice and flour until smooth, stir into soup and simmer for 1 minute more. Season to taste with Old Bay seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if desired.

Recipe Yield

8 servings

Recipe Note

The fishermen of Bodega Bay, California shared this favorite, quick and easy recipe with my sister during a Fish Festival. It is one of the best chowders I've had, and my kids love it too! We top with bacon bits and a few shakes of hot sauce for a little spice. Enjoy!

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