Fish Chowder Recipe

Name: Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 12 oz. frozen orange roughy; 1 medium onion, chopped; 1 c. chopped celery; 4 Tbsp. butter; 3 cans cream of potato soup; 1 Tbsp. Worcestershire sauce; 2 1/2 cans milk; 1 tsp. parsley flakes (optional); 1 tsp. chopped chives; salt and white pepper to taste; 1/2 tsp. celery salt; baby shrimp or imitation crab, about 1/2 lb. if desired

Servings: persons

12 oz. frozen orange roughy
1 medium onion, chopped
1 c. chopped celery
4 Tbsp. butter
3 cans cream of potato soup
1 Tbsp. Worcestershire sauce
2 1/2 cans milk
1 tsp. parsley flakes (optional)
1 tsp. chopped chives
salt and white pepper to taste
1/2 tsp. celery salt
baby shrimp or imitation crab, about 1/2 lb. if desired

1
In heavy 3-quart saucepan, saute onion, celery, Worcestershire sauce, butter and celery salt over medium heat for about 5 minutes.
2
Place fish on top of sauteed vegetables.
3
Cover; lower heat and cook 10 minutes.
4
(Fish can be frozen.)
5
With fork, break up fish into pieces.
6
Add soup, milk, salt and white pepper to taste.
7
Add parsley and chives if desired.
8
Simmer slowly for 15 minutes.
9
Add shrimp or crab and heat until warm.

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 12 ingredients. The key ingredients include: 12 oz. frozen orange roughy, 1 medium onion, chopped, 1 c. chopped celery, 4 Tbsp. butter, 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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