Potato-Fish Chowder Recipe

Name: Potato-Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter; 6 scallions, coarsely chopped; 2 celery ribs, coarsely chopped; 2 garlic cloves, minced; 3 tablespoons all-purpose flour; 16 fluid ounces clam juice; 1 1/2 lbs new potatoes, peeled, scrubbed, and cut into 1/2-inch cubes; 1/2 teaspoon dried thyme; 1 bay leaf; 1 lb cod fish fillet, cut into 2 inch chunks; 1 cup milk; salt; pepper

Servings: persons

2 tablespoons butter
6 scallions, coarsely chopped
2 celery ribs, coarsely chopped
2 garlic cloves, minced
3 tablespoons all-purpose flour
16 fluid ounces clam juice
1 1/2 lbs new potatoes, peeled, scrubbed, and cut into 1/2-inch cubes
1/2 teaspoon dried thyme
1 bay leaf
1 lb cod fish fillet, cut into 2 inch chunks
1 cup milk
salt
pepper

1
In a large saucepan, melt butter over medium-high heat.
2
Add scallions, celery, and garlic. Cook until tender (2-3 minutes).
3
Add flour; stir to coat.
4
Add clam juice and 2 cups water, whisking until smooth.
5
Add potatoes, thyme and bay leaf. Bring to a boil; reduce heat.
6
Simmer until potatoes are cooked (about 10 minutes).
7
Add fish; cover and cook until it flakes easily (about 8 minutes).
8
Pour in milk; cook until heated through.
9
Remove and discard bay leaf.
10
Season with salt and pepper, and serve immediately.

343

kcal

Calories

Fat

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-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 13 ingredients. The key ingredients include: 2 tablespoons butter, 6 scallions, coarsely chopped, 2 celery ribs, coarsely chopped, 2 garlic cloves, minced, and more.

Yes, Potato-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!

Potato-Fish Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions