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The perfect way to serve freshly caught (or fresh frozen) fish. This hearty stew makes a simple meal served with a fresh salad and crusty bread.

Fish Chowder

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  • Serves: 6
  • Complexity: easy
Fish Chowder


  • 2 tbsp unsalted butter, or olive oil
  • 2 onions, cut into 1/2 inch
  • dice 1 celery rib, cut into 1/2 inch
  • dice 4 oz salt pork, rind removed, rinsed and cut in two
  • 1 1/2 tsp fresh thyme, minced
  • 1 bay leaf
  • salt
  • pepper
  • 5 cups water
  • 2 lb cod fillet, skinless or salmon fillet, cut into 1 inch cubes
  • 1/21 lb potatoes, yukon gold or red potatoes, cut into 1/2 inch dice
  • 2 cups whole milk
  • 1 tbsp cornstarch


Start by melting the butter or heating the olive oil in a large heavy bottom pan. Add the onion, celery rib, salt pork, thyme and bay leaf to the butter. Cook, stirring occasionally until the onions and celery are softened. Add the water and allow it to simmer. Remove the pot from the heat and add the fish pieces. Allow the hot water to cook the fish until almost cooked through. Remove the fish and reserve in a bowl.

Return the pot to the heat, medium high, adding the potatoes. Bring the potatoes to a simmer and cook until just starting to break apart. As the potatoes are cooking combine the milk and cornstarch and a bit of pepper and whisk thoroughly. Add the milk mixture to the water and bring back to a simmer Add the fish back into the pot, then remove from the heat and allow to sit for a few minutes, so you can remove the two pieces of salt pork. Add the salt and pepper to taste and serve immediately with fresh bread.

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