Smoked Fish Chowder

Name: Smoked Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 1 lb. butter; 1 large onion; 1 rib celery; 3 qt. clam juice; 3 baking potatoes, cubed; bay leaf; thyme; parsley; 1 1/2 lb. smoked whitefish; 1/2 to 3/4 c. flour; heavy cream

Eats Now Editorial Team · Seafood

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Smoked Fish Chowder – a delicious recipe with butter, onion, celery, clam juice, baking potatoes, bay leaf. Easy to follow and perfect for any occasion.

Serves 4 Seafood

Servings: persons

1 lb. butter
1 large onion
1 rib celery
3 qt. clam juice
3 baking potatoes, cubed
bay leaf
thyme
parsley
1 1/2 lb. smoked whitefish
1/2 to 3/4 c. flour
heavy cream

1
Saut onions and celery with butter. Add flour to thicken (about 5 minutes).
2
Add clam juice; simmer.
3
Add cubed potatoes and remaining spices and whitefish.
4
Salt to taste.
5
Before serving, add 1 quart heavy cream for every gallon of soup prepared.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

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

You need 11 ingredients. The key ingredients include: 1 lb. butter, 1 large onion, 1 rib celery, 3 qt. clam juice, and more.

Yes, Smoked 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.

Quick Info

Servings
4 servings
Category
Seafood

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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