Fish Chowder Recipe

2013-05-05
fish chowder
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  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 25m
  • Ready In : 35m

Nutritional Info

This information is per serving.

  • Calories

    334
  • Calories from Fat

    61
  • Total Fat

    6.8g
  • Saturated Fat

    4.2g
  • Cholesterol

    19mg
  • Sodium

    576mg
  • Total Carbohydrates

    43.5g
  • Dietary Fiber

    7.3g
  • Sugars

    9.1g
  • Protein

    24.4g
  • Vitamin A

    14%
  • Vitamin C

    87%
  • Calcium

    10%
  • Iron

    8%
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This easy fish chowder recipe is a pretty healthy recipe.

It just uses a bit of butter for flavor and adds healthy ingredients like garlic, onions, tomatoes and herbs.

gluten free label

Ingredients

  • 1 pound white fish, boned
  • 2 tablespoons butter
  • 1 large onion, peeled and chopped finely
  • 1 - 2 cloves garlic, peeled and crushed or finely chopped
  • 4 potatoes, peeled and diced
  • 1 - 14 ounce can tomatoes
  • few sprigs of thyme
  • few sprigs of parsley
  • 1 - 2 bay leaves or 1 bouquet garni
  • salt and freshly ground black pepper
  • pinch cayenne pepper
  • 1 1/4 cups hot water
  • 2/3 cup milk
  • 1 tablespoon chopped parsley for garnish (optional)

Method

Step 1

Make sure the fish is boned and small bones are removed as much as possible. Cut into even-sized pieces.

Step 2

Melt the butter and sweat the onions, crushed garlic, and diced potato for about 5 minutes. Add the canned tomatoes with the herbs and seasoning. Add the hot water. Bring it all to a boil and then lower the heat and simmer for about 20 minutes, or until potatoes are cooked. Add the fish for about the last 10 minutes. Taste for seasoning and make sure all the fish is cooked. Add the milk and stir over a low heat for a few minutes.

Step 3

Sprinkle the bowls of chowder with chopped parsley. Serve with French bread or crusty rolls.

Tips:

  • Haddock chowder is wonderful and this recipe works really well with haddock.
  • Use any boned white fish for this except very thin fish like sole. The sole will virtually disappear into the chowder because it is very thin and will break up as it cooks.

Did You Know?…

I love any recipe where I can include garlic and onions. Both of them are just so healthy for us. And they make anything they are added to just sing with flavor.

This is a simple and easy fish recipe that can be ready in less than 1/2 hour. Don’t you just love 30 minute meals? I do.

Plus, it is SO wonderfully healthy for us.

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Fish chowder is just one of our savory fish recipes. Find them all here.

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Recipe Comments

Comment (1)

  1. posted by Karen Ciancio on May 6, 2013

    Here are a couple of comments on this recipe transferred from the older design of the site:

    I loved it!

    by Shirley
    (San Mateo, CA)

    I used some left-over Cooked Rockfish I had already cubed for fish tacos the previous night. I had no canned tomatoes so I just diced up 2 fresh organic ones. This was good, even the kids ate it:)

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    Fish Chowder changes

    by jean
    (nova scotia, canada)

    an old , English style recipe that my family has used for years – but -!!!
    go easy on the tomatoes – a bit tooo much in this recipe – the chowder needs color , not an overpowering taste of tomatoes – use half the can , freeze the rest for later use . oops !!! do not use a can of tomatoes in herb/ garlic !!

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