Fish Chowder Recipe

Name: Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb haddock fillet (or other white fish, fresh or frozen, without skin); 1 ½ cups potatoes (diced in 1/4 inch cubes); ½ cup diced carrot (or more); 2 tablespoons onions, chopped; 1 cup water; 2 tablespoons flour; 2 tablespoons water; 2 cups skim milk; ½ teaspoon salt (or more to taste); 1 dash pepper

Servings: persons

1 lb haddock fillet (or other white fish, fresh or frozen, without skin)
1 ½ cups potatoes (diced in 1/4 inch cubes)
½ cup diced carrot (or more)
2 tablespoons onions, chopped
1 cup water
2 tablespoons flour
2 tablespoons water
2 cups skim milk
½ teaspoon salt (or more to taste)
1 dash pepper

1
If using frozen fish, thaw in refrigerator overnight.
2
Cut fish into 1-inch pieces.
3
Add fish, potatoes, carrots& onion to boiling water in large saucepan.
4
Cover& simmer until potatoes are just tender, about 10 minutes.
5
Drain.
6
Mix flour with 2 T water until smooth.
7
Stir into milk.
8
Add milk mixture, salt and pepper to fish mixture in saucepan.
9
Cook, stirring gently, until thickened.

163

kcal

Calories

Carbs

Protein

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.

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

You need 10 ingredients. The key ingredients include: 1 lb haddock fillet (or other white fish, fresh or frozen, without skin), 1 ½ cups potatoes (diced in 1/4 inch cubes), ½ cup diced carrot (or more), 2 tablespoons onions, chopped, and more.

Yes, 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.

Fish Chowder

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