Fish Chowder Recipe

Name: Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lb. fish fillets*; 1/2 lb. bacon, cut into 1/2-inch pieces; 2 1/2 lb. potatoes, cut into 1/2-inch cubes; 1/2 lb. onions, chopped; 1 1/2 qt. water; 1 1/2 Tbsp. salt; 1 tsp. pepper; 2 (16 oz.) cans whole kernel corn; 1 (13 oz.) can evaporated milk; 2 oz. sliced pimientos; 1/2 stick butter; parsley flakes for garnish

Servings: persons

2 1/2 lb. fish fillets*
1/2 lb. bacon, cut into 1/2-inch pieces
2 1/2 lb. potatoes, cut into 1/2-inch cubes
1/2 lb. onions, chopped
1 1/2 qt. water
1 1/2 Tbsp. salt
1 tsp. pepper
2 (16 oz.) cans whole kernel corn
1 (13 oz.) can evaporated milk
2 oz. sliced pimientos
1/2 stick butter
parsley flakes for garnish

1
In a large pot (heavy, so chowder will not stick), cook bacon until crispy.
2
Add onions and saute until tender.
3
Add potatoes, water, salt and pepper.
4
Bring to a boil; reduce heat, cover and simmer until potatoes are tender, but firm.
5
Add frozen or fresh fish fillets (can be cut into large chunks); cook covered 8 to 10 minutes.
6
Stir until fish breaks up easily.
7
Stir in corn and milk. Cook covered until heated thoroughly.
8
Add butter.

708

kcal

Calories

Fat

Carbs

Protein

Fat 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 12 ingredients. The key ingredients include: 2 1/2 lb. fish fillets*, 1/2 lb. bacon, cut into 1/2-inch pieces, 2 1/2 lb. potatoes, cut into 1/2-inch cubes, 1/2 lb. 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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