Fish Chowder Recipe

Name: Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 or 3 fresh or thawed fish fillets; 2 c. water; 2 medium potatoes, peeled and cubed; 1 medium carrot, peeled and diced; 2 tsp. salt; 1/8 tsp. pepper; 4 slices bacon; 1/2 c. chopped onion; 2 c. milk; 3 Tbsp. flour; 1/4 tsp. dried crushed thyme

Servings: persons

2 or 3 fresh or thawed fish fillets
2 c. water
2 medium potatoes, peeled and cubed
1 medium carrot, peeled and diced
2 tsp. salt
1/8 tsp. pepper
4 slices bacon
1/2 c. chopped onion
2 c. milk
3 Tbsp. flour
1/4 tsp. dried crushed thyme

1
Cut fish into 1-inch cubes.
2
In a large saucepan, bring water to boiling.
3
Add potatoes and carrot.
4
Reduce heat, cover and simmer 5 minutes.
5
Stir in fish, salt and pepper.
6
Simmer, covered, 10 to 15 minutes.
7
Meanwhile in skillet, cook bacon until crisp.
8
Drain, reserving 2 tablespoons drippings in skillet.
9
Cook onion in skillet until tender.
10
Crumble bacon.
11
Blend 1/2 cup of the milk with flour, then stir into fish mixture along with bacon, onion, thyme and remaining milk.
12
Cook and stir until bubbly; cook another 3 to 5 minutes longer, stirring constantly.

328

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 11 ingredients. The key ingredients include: 2 or 3 fresh or thawed fish fillets, 2 c. water, 2 medium potatoes, peeled and cubed, 1 medium carrot, peeled and diced, 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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