Truro Fish Chowder Recipe

Name: Truro Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 ears of corns - kernels removed - 2 cups; 4 TBs butter or margarine; 3 cloves of garlic - diced; 3 jalapeno peppers - seeds removed - finely diced; 1 large onion - 3/4 inch dice; 2 stalks celery - 1/2 inch dice; 1 1/2 lbs yukon gold potatoes (5 small) peeled - 1/2 inch dice; 4 cups fish stock (can replace with chicken or vegetable stock); 1 1/2 lbs ripe plum or other tomatoes seeded - 1/2 inch dice; kosher salt and fresh ground pepper; 1 cup light cream; 3 lbs striped bass with dark meat removed - 2 inch dice; 1/4 cup fresh basil - chopped

Servings: persons

3 ears of corns - kernels removed - 2 cups
4 TBs butter or margarine
3 cloves of garlic - diced
3 jalapeno peppers - seeds removed - finely diced
1 large onion - 3/4 inch dice
2 stalks celery - 1/2 inch dice
1 1/2 lbs yukon gold potatoes (5 small) peeled - 1/2 inch dice
4 cups fish stock (can replace with chicken or vegetable stock)
1 1/2 lbs ripe plum or other tomatoes seeded - 1/2 inch dice
kosher salt and fresh ground pepper
1 cup light cream
3 lbs striped bass with dark meat removed - 2 inch dice
1/4 cup fresh basil - chopped

1
In large heavy pot over medium heat melt butter and add garlic - cook for 30 seconds.
2
Add jalapeno, onion and celery and saute for 8 minutes.
3
Add corn kernels, potatoes and stock. Turn up heat and bring to a boil and cook for 10 minutes. Potatoes should be soft on the outside and firm on the inside.
4
Add tomatoes, reduce heat and season stew to taste. Stirring the stew after fish is added should be avoided so this is the best time to season.
5
Add fish and cook for 5 minutes.
6
Remove from heat and allow chowder to sit for 10 minutes (fish will finish cooking).
7
Gently stir in cream and season to taste.
8
If chowder cools too much reheat, but do not boil.
9
Garnish with basil.
10
Note: Fish stock is made with bones and heads of fish simmered for a couple hours with pepper corns, bay leaves, carrots, celery and onions. Skim foam off the top as it forms. Strain stock when finished.

1204

kcal

Calories

103

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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: 3 ears of corns - kernels removed - 2 cups, 4 TBs butter or margarine, 3 cloves of garlic - diced, 3 jalapeno peppers - seeds removed - finely diced, and more.

Yes, Truro 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!

Truro Fish Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions