BEST Fish Chowder Recipe
Try this New England-style Fish Chowder recipe. I use half and half in this dish, but use heavy cream if you like.
I also use cod as the primary ingredient, but add additional seafood and you've got seafood chowder!--Amazing!
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Fish Chowder Recipe
Ingredients:
2½ lbs. COD...or some kinda fish (skinless, boneless, and chopped into chunks)
3 med. POTATOES (peeled/cut into ½ inch pieces)
4-5 slices BACON (chopped)
1 Lg ONION (chopped)
1 cup CELERY (chopped)
½ cup CARROT (chopped)
HOT PEPPER (as desired)
8oz CLAM JUICE
2 Tbsp FLOUR
1 tsp dried OREGANO
1 tsp dried THYME
1 BAY LEAF
1 Tbsp BLACK PEPPER (fresh ground)
SALT (to taste)
½ cup HALF N HALF or HEAVY CREAM (add more for more creaminess)
Fish Chowder Directions
Heat a large pot and add chopped bacon.
When bacon is cooked, add onion, celery, and hot pepper (optional) and saute for 2-3 minutes.
Add black pepper (fresh cracked is ideal), oregano, and thyme. Mix ingredients and cook another minute.
Add chopped potato and carrot, cover with water (use half water half chicken or veggie stock if desired), and add bay leaf.
Stir, cover and raise pot to a boil, then reduce and simmer approx. 10 minutes, or until the potatoes soften (but not mushy!).
Add fish (or a variety of seafood if you like). Cod or halibut are commonly used fish in chowders.
Return pot to boil, then reduce and simmer about 5 minutes.
In a small mixing bowl, add clam juice and flour and mix well.
Stir this into the pot and cook 2 minutes until chowder thickens.
Turn off the heat and add half and half or heavy cream. I don't put too much in myself, cause I don't like my chowder too milky,
but add a little extra if you like.
And that's it. Top with a sprinkle of parsley or chives and serve with crackers or thick-sliced bread. Ideally it'll sit a few hours before you eat it, or even the next day--soups and stews are always better the next day,
although I rarely plan that far ahead--still it's a lot of chowder and you might have leftovers since it's a big pot.
It's easy to make and I hope you like it.
Give this fish chowder recipe a try and let me know what you think...and bon appétit!
Your Call by Kevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link:
More of Kevin MacLeod's fantastic music selection can be found at
How to Make Eastern North Carolina-Style Fish Stew
Test cook Bryan Roof shows Bridget a regional recipe for Eastern North Carolina Fish Stew.
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Cook Your Catch : A Hearty Fish Stew
In this Mercury Cook Your Catch video, noted outdoorsman Blaine Garrett shows us his recipe for a fish stew that will warm you up and leave everyone at your table full and satisfied, and it’s a lot quicker and easier than you think.
Read the full article on the Mercury Marine Dockline blog:
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Brazilian Fish Stew - How to Make a Moqueca-Style Fish Stew
Learn how to make a Brazilian Fish Stew! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Brazilian Fish Stew recipe.
Never have I ever eaten such a delicious fish soup❗Easy and Healthy 30 MIN fish soup!
Friends, I want to show you the recipe for one of my favorite soups! I like that it is really easy to prepare, fast (30-40 minutes maximum), no need to cook the broth separately, excellent taste! It is boneless fish fillets (cod) that are used here, this increases and speeds up the process. You can add more salmon, shrimp, or any seafood of your choice.
Recipe: 6-7 servings
1 medium or large onion
1 medium carrot
1 celery stalk
1 small bell pepper or ½ large
2-3 garlic cloves
2 tbsp. vegetable oil
1tbsp. butter
1 large tomato
4-5 medium potatoes
1.5-2 liters of hot water
salt, black pepper to taste
1 bay leaf
~ 500 g cod fillet
small bunch of dill
½ cup cream 20-22% fat (optional), warm a little so that they are not cold
In a medium-sized saucepan (I have 3 liters), heat the vegetable and butter, add the onion, and sauté for 2-3 minutes, occasionally stirring to make it softer. Then add carrots, celery, bell peppers, garlic, a pinch of salt, and black pepper, and let fry for a few more minutes, stirring occasionally. Add chopped tomato, and stir. After a minute or two, put chopped potatoes, pour one and a half to two liters of boiling water, salt, and pepper, put a bay leaf, and bring to a boil. Boil vegetables without a lid over low heat until the potatoes are half cooked, about 3-5 minutes, then put the pieces of fish and cook for another 3-4 minutes. Optionally, in the end, pour in half a glass of cream and add a handful of dill, let it boil for 1 minute (it should not boil too much!), Then turn off the heat.
Let it brew for 10 minutes. Sprinkle with herbs before serving. Serve with crackers, toast, some delicious dark bread!
Soup can be stored in the refrigerator for 4-5 days without any problems)
You must try this super simple and delicious recipe!
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A HEARTWARMING Fish and Rice Soup for those Cold & Chili Days
EPISODE 823 - How to Make a Spanish Fish and Rice Soup | Sopa de Pescado y Arroz Recipe
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