Boston-Style Fish Chowder Recipe

Name: Boston-Style Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 slices bacon; 1/2 c. chopped celery; 1/2 c. chopped onion; 1 clove garlic; 1/4 c. flour; 4 c. flour; 2 tbsp. chicken flavor bouillon or 6 bouillon cubes; 1 1/2 c. diced potatoes; 1 lb. white fish fillets, fresh or f rozen, thawed and cut into bite-size pieces; 2 c. light cream; 2 tbsp. chopped pimiento

Servings: persons

3 slices bacon
1/2 c. chopped celery
1/2 c. chopped onion
1 clove garlic
1/4 c. flour
4 c. flour
2 tbsp. chicken flavor bouillon or 6 bouillon cubes
1 1/2 c. diced potatoes
1 lb. white fish fillets, fresh or f rozen, thawed and cut into bite-size pieces
2 c. light cream
2 tbsp. chopped pimiento

1
In large Dutch oven, cook bacon till crisp; remove and crumble.
2
In drippings, cook celery, onion and garlic until tender.
3
Stir in flour.
4
Gradually add water and bouillon, stirring until smooth and well blended.
5
Bring to a boil.
6
Add potatoes; reduce heat and cook 10 mins.
7
Stir in fish; cook 15 mins. longer.
8
Add cream and pimiento;
9
heat through.
10
Garnish with bacon.
11
Refrigerate leftovers.

1564

kcal

Calories

Fat

217

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 slices bacon, 1/2 c. chopped celery, 1/2 c. chopped onion, 1 clove garlic, and more.

Yes, Boston-Style Fish Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Boston-Style Fish Chowder

How did you like this recipe?

Frequently Asked Questions