Fish Chowder

How’d you like to learn how to make a classic fish chowder?  This chowder recipe takes less than 45 minutes to make.  

With a bounty of fresh Michigan fish around us we created this fish chowder recipe for you to enjoy.  

Any fish will work but make sure what fish you are using is bone free meat.  There is nothing worse than eating a spoonful of chowder and getting a bone!!  White fish meat is preferred and this recipe is made with walleye.

Do you want to learn more about the fishing in the Manistee area?  Check out the MCSFA (Manistee County Sportfishing Association) at https://www.mcsfa.org/.  There are several local charter fishing boats that would love to take you fishing.  

What is Chowder?

The dictionary defines chowder as a rich soup typically containing fish, clams, or corn with potatoes and onions. The difference between chowders and soup is usually the broth or liquid but is not always true.  

Chowders are usually cream or milk based.  They can be thickened but not always.  Soups are more than likely broth based with a variety of different meats and vegetables.

How to Make Fish Chowder?

Gather all your ingredients to make this recipe.  

In a large saucepan on medium heat, melt the butter.  Toss in the celery, onion and peppers.  Cover and sauté the vegetables for about 8 minutes, stirring often to prevent burning.  

Pour in the chicken broth and stir to combine.  Cook for about 4 minutes.  

Add the potatoes, stir and cook 15-20 minutes until the potatoes start to get tender.  Do not overcook because potatoes will fall apart before you are done with the fish soup.  

How to Make Corn Chowder?

This fish soup recipe is made with a can of cream corn making it a corn chowder recipe. With the addition of potatoes also makes it a potato corn chowder. We have made this fish meal with or without the can of cream corn and both ways taste very good.

The next step to making this chowder recipe is to add the bacon bits, cream corn and the heavy whipping cream.  Continue to boil for 5 minutes.  

Next, add the fish chunks.  Salt and pepper to taste. Reduce the stove heat to a simmer and cook 5 minutes until fish is just done.  

Serve immediately and refridgerate any leftover chowder soup. Check out frommichigantothetable.com for more fish recipes.  

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Yield: 3 Quarts

Fish Chowder

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How’d you like to learn how to make a classic fish chowder? This chowder recipe takes less than 45 minutes to make. With a bounty of fresh Michigan fish around us we created this fish chowder recipe for you to enjoy.

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

• Butter 2 Tablespoons (1.15oz) (32g)
• Celery, small diced 2-3 stalks 1 cup (4.7oz) (132g)
• Onion, small diced 1 cup (5oz) (140g)
• Sweet Bell Pepper, small diced 1 cup (5.3oz) (149g)
• Potatoes, peeled, sm/med diced 4 cups (1lb 6.1oz) (627g)
• Creamed Corn 1 1/2 cups (14.7oz) (415g)
• Chicken Stock 4 cups (2 lbs) (907g)
• Fish Fillets 4 cups (1lb 8oz) (680g)
• Salt 1 teaspoon (.3oz) (8g)
• Pepper 1 teaspoon (.1oz) (3g)
• Bacon Bits 1/2 cup (2oz) (56g)
• Heavy Whipping Cream 2 cups (16oz) (452g)

Instructions

1. Gather all your ingredients to make this recipe.
2. In a large saucepan on medium heat, melt the butter.
3. Toss in the celery, onion and peppers. Cover and sauté the vegetables for about 8 minutes, stirring often to prevent burning.
4. Pour in the chicken broth and stir to combine. Cook for about 4 minutes.
5. Add the potatoes, stir and cook 15-20 minutes until the potatoes start to get tender. Do not overcook because potatoes will fall apart before you are done with the fish soup.
   
6. The next step to making this chowder recipe is to add the bacon bits, cream corn and the heavy whipping cream. Continue to boil for 5 minutes.
7. Next, add the fish chunks. Reduce the stove heat to a simmer and cook 5 minutes until fish is just done.
8. Serve immediately and refridgerate any leftover chowder soup.
   
   

Notes

Any fish will work but make sure what fish you are using is bone free meat. There is nothing worse than eating a spoonful of chowder and getting a bone!! White fish meat is preferred and this recipe is made with walleye.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 373Total Fat 19gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 7gCholesterol 123mgSodium 580mgCarbohydrates 26gFiber 3gSugar 5gProtein 25g

Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.

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If you enjoy this fish recipe, you may enjoy the following: Smoked Fish and Pickled Fish