Fish Chowder (Bermuda) Recipe

Name: Fish Chowder (Bermuda)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 3 medium onions, chopped; 2 garlic cloves, minced; 2 green peppers, chopped; 5 cups water; 1 1/2 lbs red snapper fillets; 2 bay leaves; 1/2 teaspoon dried thyme; 10 peppercorns; 1/4 teaspoon ground cloves or 6 whole cloves; 1 (28 ounce) can chopped tomatoes, with juice; 1 (10 ounce) can beef consomme; 1/4 cup ketchup; 1 tablespoon Worcestershire sauce; 2 lbs potatoes, peeled and diced; 6 celery ribs, diced; 6 carrots, diced; 2 tablespoons pepper sauce (Outerbridge's Original Sherry Peppers Sauce is traditional); 1/4 cup dark rum; 8 lemon wedges; chopped parsley (to garnish); fresh ground pepper

Servings: persons

4 tablespoons unsalted butter
3 medium onions, chopped
2 garlic cloves, minced
2 green peppers, chopped
5 cups water
1 1/2 lbs red snapper fillets
2 bay leaves
1/2 teaspoon dried thyme
10 peppercorns
1/4 teaspoon ground cloves or 6 whole cloves
1 (28 ounce) can chopped tomatoes, with juice
1 (10 ounce) can beef consomme
1/4 cup ketchup
1 tablespoon Worcestershire sauce
2 lbs potatoes, peeled and diced
6 celery ribs, diced
6 carrots, diced
2 tablespoons pepper sauce (Outerbridge's Original Sherry Peppers Sauce is traditional)
1/4 cup dark rum
8 lemon wedges
chopped parsley (to garnish)
fresh ground pepper

1
Melt the butter and cook the onions, garlic and green pepper in it until soft. Then add the water and the fish filets.
2
Add the bay leaves and thyme, then put the peppercorns and whole cloves (if that's what you're using) into a tea ball and drop into the stock.
3
Bring to a boil, then reduce heat and cover. Simmer for 30 minutes.
4
Add the tomatoes, the beef consomme, ketchup and Worcestershire sauce. Stir until well incorporated, then add the potatoes, carrots and celery.
5
Add the rum and Sherry Peppers sauce and bring back to a boil.
6
Reduce heat and partially cover the pot. Simmer for 1 to 1 1/2 hours.
7
When the chowder is done, remove the tea ball and bay leaves, garnish with the parsley and top each serving with ground black pepper.
8
Serve with lemon wedges, extra rum and Sherry Peppers sauce on the side.

698

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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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How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 3 medium onions, chopped, 2 garlic cloves, minced, 2 green peppers, chopped, and more.

Yes, Fish Chowder (Bermuda) 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.

That's it — enjoy your meal!

Fish Chowder (Bermuda)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions