Matunuck Fish Chowder Recipe

Name: Matunuck Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12-15 ounces chicken broth; 3 chicken bouillon cubes; 2 pounds fresh/frozen Striped Bass; 1 large Valida onion; 1 tablespoon olive oil; 46 ounces clam juice; 64 ounces V8 juice; 15.5 ounces mild salsa; 90 ounces diced potatoes; 1/2 stick real butter; Oyster Crackers or Seasoned Croutons

Servings: persons

1
In a 5 quart heavy bottom cooking pot add chicken broth and three dissolved bullion cubes.
2
Add fresh or frozen Striped Bass, cover and simmer gently until almost flaky. Set aside to cool.
3
In a 10-12 quart heavy bottom pot, saute minced onion in olive oil.
4
Add drained potatoes, salsa, clam juice and V8. Using low heat, bring mixture to a gentle simmer.
5
Boning Fish: Using fingers, carefully separate fish flakes from fish carcass. Add flakes to broth. Strain fish liquid to remove remaining debris. Add to broth.
6
Add butter and season with Chef Paul Prudhomme's Seafood Magic and Tuscan Spicy Garlic Blend to taste.
7
Serve with Oyster crackers or Herb Seasoned Croutons.

1254

kcal

Calories

Fat

111

Carbs

129

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 11 ingredients. The key ingredients include: 12-15 ounces chicken broth, 3 chicken bouillon cubes, 2 pounds fresh/frozen Striped Bass, 1 large Valida onion, and more.

Yes, Matunuck 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.

That's it — enjoy your meal!

Matunuck Fish Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions