Fish And Corn Chowder Recipe

Name: Fish And Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 lb fish fillet; 16 ounces frozen corn; 3 tablespoons butter, divided; 1 1/2 cups onions, diced; 3/4 cup celery, diced (1 or 2 stalks, with top); 2 garlic cloves, minced; 1/2 cup red bell pepper, diced; 1/2 cup green bell pepper, diced; 12 ounces chicken broth; 1 1/2 cups water; 4 potatoes, peeled and diced; 1 teaspoon salt; 1/2 teaspoon pepper; 1 bay leaf (2 if small); 1 teaspoon dried thyme; 2 teaspoons Old Bay Seasoning; 3 tablespoons flour; 1 1/2 cups milk; 12 ounces evaporated milk; 2 teaspoons fresh parsley, chopped (garnish); 1 teaspoon fresh dill, chopped (garnish)

Servings: persons

1 lb fish fillet
16 ounces frozen corn
3 tablespoons butter, divided
1 1/2 cups onions, diced
3/4 cup celery, diced (1 or 2 stalks, with top)
2 garlic cloves, minced
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
12 ounces chicken broth
1 1/2 cups water
4 potatoes, peeled and diced
1 teaspoon salt
1/2 teaspoon pepper
1 bay leaf (2 if small)
1 teaspoon dried thyme
2 teaspoons Old Bay Seasoning
3 tablespoons flour
1 1/2 cups milk
12 ounces evaporated milk
2 teaspoons fresh parsley, chopped (garnish)
1 teaspoon fresh dill, chopped (garnish)

1
Rinse the fish and cut into bite-sized chunks. Remove the corn from the freezer to take some of the chill off while preparing the basic chowder. Set both aside.
2
Melt 1 T butter in a large stock pot. Saute the onion, celery and garlic until almost translucent. Add the bell peppers and continue to saute until all are soft.
3
Add the broth, water, potatoes, and seasonings. Bring to a boil.
4
Reduce heat, cover and simmer until the potatoes are tender, about 25 minutes. (If desired, mash some of the potato to additionally thicken the chowder).
5
In a bowl or jar, mix the flour and milk until smooth. Pour this and the evaporated milk into the chowder.
6
Add the fish, corn, and remaining 2 T butter. Bring to a boil, reduce heat and cook, stirring gently, another 5 to 10 minutes until fish is cooked through and chowder is thickened slightly. Remove bay leaf before serving.
7
Garnish with fresh parsley or dill. Pass Tabasco at the table.

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 21 ingredients. The key ingredients include: 1 lb fish fillet, 16 ounces frozen corn, 3 tablespoons butter, divided, 1 1/2 cups onions, diced, and more.

Yes, Fish And Corn 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.

Fish And Corn Chowder

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