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Chunky Fish Chowder

 Chunky Fish Chowder
Our kids refused to try this soup when I first served it, but then they saw how much their father and I were enjoying it! I serve it with a salad and bread for a complete meal.
8 ServingsPrep: 20 min. Cook: 40 min.

Ingredients

  • 3 bacon strips, diced
  • 1 large onion, chopped
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 4 cups water
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground turmeric
  • Dash pepper
  • 2 medium potatoes, peeled and diced
  • 1 pound cod, cut into 3/4-inch pieces
  • 1 package (10 ounces) frozen whole kernel corn, thawed
  • 1 tablespoon cider vinegar
  • GARLIC BUTTER:
  • 1/2 cup butter, softened
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice
  • 2 garlic cloves, minced
  • Fish-shaped crackers, optional

Directions

  • In a large saucepan, cook bacon until crisp. Remove with a slotted
  • spoon and set aside.
  • In the same pan, saute onion and garlic in drippings until tender.
  • Stir in the tomatoes, water, cumin, salt, turmeric and pepper; bring

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Chunky Fish Chowder (continued)

Directions (continued)

  • to a boil. add potatoes; simmer for 15 minutes or until tender.
  • Add the fish, corn and vinegar; cook for 10 minutes or until fish is
  • flakes easily with a fork. Stir in bacon.
  • For garlic butter, beat the butter, parsley, lemon juice and garlic
  • in a small bowl until fluffy. Top each serving of soup with a dollop
  • of garlic butter; garnish with crackers if desired. Yield: 8
  • servings (2 quarts).
Nutritional Facts: 1 serving (1 cup) equals 244 calories, 13 g fat (8 g saturated fat), 54 mg cholesterol, 428 mg sodium, 21 g carbohydrate, 2 g fiber, 12 g protein.