Down East Fish Chowder Recipe

Name: Down East Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 lb. fish fillets (Mrs. Paul's, not breaded); 2 c. milk; 1 c. cream (I use a can evaporated milk); 1 c. crushed saltines; 1 medium onion, chopped; 1/4 c. celery; 1 can Swanson chicken broth; 1 c. sliced raw carrots; 1 c. diced raw potatoes; 1 bay leaf; 1/4 c. butter or oleo; salt and pepper

Servings: persons

1 lb. fish fillets (Mrs. Paul's, not breaded)
2 c. milk
1 c. cream (I use a can evaporated milk)
1 c. crushed saltines
1 medium onion, chopped
1/4 c. celery
1 can Swanson chicken broth
1 c. sliced raw carrots
1 c. diced raw potatoes
1 bay leaf
1/4 c. butter or oleo
salt and pepper

1
Let fillets thaw.
2
Cut into bite size pieces.
3
Mix milk, cream and saltines; set aside.
4
Cook onion and celery until soft.
5
Cook carrots and potatoes also (nuke in microwave).
6
Add broth to vegetables.
7
Cover and cook 10 minutes.
8
Add fish, saltines and milk mixture; also add butter or oleo.
9
Bring to a boil.
10
Reduce heat and cover.
11
Simmer for 5 to 8 minutes, or until fish flakes. Salt and pepper.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 lb. fish fillets (Mrs. Paul's, not breaded), 2 c. milk, 1 c. cream (I use a can evaporated milk), 1 c. crushed saltines, and more.

Yes, Down East 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.

Down East Fish Chowder

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