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Fish Chowder The Best Recipes

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Fish Chowder

"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!"

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
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon Old Bay Seasoning TM, or to taste
  • salt to taste
  • ground black pepper to taste
  • 2 (12 fluid ounce) cans evaporated milk
  • cooked crumbled bacon (optional)

Instructions :

Prep : 30M Cook : 8M Ready in : 1H
  • In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
  • Add chicken stock and potatoes; simmer for 10 minutes.
  • Add fish, and simmer another 10 minutes.
  • 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.

Notes :

  • Use your favorite seafood seasoning. I use Chef Paul Prudhomme's brand.
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

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