Fish and Veggie Chowder Recipe

Name: Fish and Veggie Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 slices bacon, thin-sliced; 2 lbs red potatoes, scrubbed and cubed; 2 cups onions, chopped; 2 cups carrots, sliced; 1 cup celery, sliced; 1 tablespoon Old Bay Seasoning; 2 cups water; 2 chicken bouillon cubes; 2 (11 ounce) cans corn, drained; 1 12 lbs cod, cut in 1 inch chunks (bones removed); 5 cups whole milk; ⅓ cup flour; 1 teaspoon salt

Servings: persons

5 slices bacon, thin-sliced
2 lbs red potatoes, scrubbed and cubed
2 cups onions, chopped
2 cups carrots, sliced
1 cup celery, sliced
1 tablespoon Old Bay Seasoning
2 cups water
2 chicken bouillon cubes
2 (11 ounce) cans corn, drained
1 12 lbs cod, cut in 1 inch chunks (bones removed)
5 cups whole milk
⅓ cup flour
1 teaspoon salt

1
Fry bacon in a 5 quart pot until crisp; drain on paper towels, then crumble.
2
Discard all but 1 tablespoon fat.
3
Add potatoes, onions, carrots and celery to pot.
4
Saute over medium-high heat 4 minutes or until onions wilt.
5
Add seasonings, water and broth cubes.
6
Bring to a boil, reduce heat, cover and simmer 6 to 8 minutes until vegetables are tender.
7
Add corn, fish and 4 cups of milk to pot; return to a simmer.
8
Whisk flour into remaining 1 cup milk until blended.
9
Stir into chowder; add salt.
10
Cook, stirring gently, 4 to 6 minutes until fish is cooked and chowder thickens slightly.
11
Ladle into bowls; sprinkle with bacon.

833

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 13 ingredients. The key ingredients include: 5 slices bacon, thin-sliced, 2 lbs red potatoes, scrubbed and cubed, 2 cups onions, chopped, 2 cups carrots, sliced, and more.

Yes, Fish and Veggie 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 Veggie Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions