How many servings does this recipe make?

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

What ingredients do I need for Fish Chowder, 1961?

You need 13 ingredients. The key ingredients include: 4 whole fish, cleaned and scalded, 2 c. water, 1 small onion, chopped, 1 garlic clove, minced, and more.

Is Fish Chowder, 1961 suitable as seafood?

Yes, Fish Chowder, 1961 falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Fish Chowder, 1961?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish Chowder, 1961 Recipe

Name: Fish Chowder, 1961
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole fish, cleaned and scalded; 2 c. water; 1 small onion, chopped; 1 garlic clove, minced; 2 Tbsp. chopped green pepper; salt to taste; 2 Tbsp. butter or olive oil; 2 c. chopped tomatoes; 2 medium potatoes, finely diced; 1/2 c. minced celery; 1 bay leaf; 1/8 tsp. fresh ground black pepper; 1 Tbsp. minced parsley

Warm up with this hearty Fish Chowder, 1961 recipe. Made with fish, water, onion and garlic. Easy step-by-step instructions included.

This Fish Chowder, 1961 relies on simple, everyday ingredients such as water, small onion, chopped, garlic clove, minced and chopped green pepper. It comes together quickly and makes 4 servings, at about 170 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

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.

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

My Personal Notes

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Fish Chowder, 1961

Tips for the best results

Variations & substitutions

My Personal Notes

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