Fish And Potato Chowder Recipe

Name: Fish And Potato Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fish fillet (no bones); 2 cups red potatoes (small dice); 1 stalk celery (thin sliced); 2 cups onions (small dice); 3 -4 garlic cloves (minced fine); 5 green onions (sliced thin); 4 -5 cups water; 1 chicken stock cube; 2 cups milk; 1/8 cup butter; 2 tablespoons plain flour; 2 tablespoons oil; 1/4 cup sour cream; 1/2 teaspoon black pepper; 1/2 teaspoon sea salt; 1 tablespoon cajun seasoning; 1/2 teaspoon turmeric; 1/2 teaspoon garlic powder; 1/4 teaspoon cayenne; 2 bay leaves; 1/4 teaspoon nutmeg; 1 tablespoon parsley (minced )

Servings: persons

1 lb fish fillet (no bones)
2 cups red potatoes (small dice)
1 stalk celery (thin sliced)
2 cups onions (small dice)
3 -4 garlic cloves (minced fine)
5 green onions (sliced thin)
4 -5 cups water
1 chicken stock cube
2 cups milk
1/8 cup butter
2 tablespoons plain flour
2 tablespoons oil
1/4 cup sour cream
1/2 teaspoon black pepper
1/2 teaspoon sea salt
1 tablespoon cajun seasoning
1/2 teaspoon turmeric
1/2 teaspoon garlic powder
1/4 teaspoon cayenne
2 bay leaves
1/4 teaspoon nutmeg
1 tablespoon parsley (minced )

1
In a med size pot, bring the 5 cups of water up to a boil, add the stock cube and the potatoes and cook for about 10 - 15 mins until potatoes are done. Keep warm.
2
In a larger stock pot, melt the butter, add the olive oil, and saute the onions, garlic, celery and green onions all together. Add the bay leave and all the spices.
3
Cook for about 10 mins or until onions are softened. Add the flour and stir for about 5 - 6 mins until flour starts to brown a bit. Now bring the potatoes and stock water up to temp again and pour into the other pot with the veggies. Stir well to dissolve the flour roux you've made.
4
Bring up to a boil and add the milk and sour cream, stirring well to dissolve the sour cream. Now add the fish which has been diced into small bite sized pieces, stir well. Turn down to MED, cover, and let cook for about an hour, stirring occasionally to insure its not scorching and sticking to the bottom of the pot. Dish out and enjoy.
5
I like serving this with some old fashioned saltine crackers and a little hot sauce. This is an amazing soup I'd like for you to try. As for fish to use, you can use catfish, cod, flounder, talapia, or haddock, all very mild and tasty.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: 1 lb fish fillet (no bones), 2 cups red potatoes (small dice), 1 stalk celery (thin sliced), 2 cups onions (small dice), and more.

Yes, Fish And Potato 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.

That's it — enjoy your meal!

Fish And Potato Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions