Creamy Fish Chowder Recipe
Creamy Fish Chowder Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
WE were tired of the same old vegetable soup and I had on hand some fish that needed to be cooked, so this was the creation of our favorite fish chowder. Occasionally, I enhance it still further by adding another vegetable, such as corn or peas, to add to color and nutrition.
MAKES:
2-4 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.
MAKES:
2-4 servings
TOTAL TIME:
Prep: 10 min. Cook: 30 min.

Ingredients

  • 1/3 cup chopped onion
  • 1 tablespoon butter
  • 2 cups chicken broth
  • 1-1/2 cups diced potatoes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons mashed potato flakes
  • 2 cups milk
  • 1/2 pound cod or haddock fillets, cut into 1/2-inch pieces
  • 2 tablespoons minced fresh parsley

Directions

In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender.
In a bowl, combine the flour, potato flakes and milk until smooth. Stir into the potato mixture. Bring to a boil. Reduce heat; add fish and parsley. Cover and simmer for 5-10 minutes or until fish is opaque. Yield: 3-1/2 cups.
Originally published as Creamy Fish Chowder in Reminisce Extra September 2006, p52

  • 1/3 cup chopped onion
  • 1 tablespoon butter
  • 2 cups chicken broth
  • 1-1/2 cups diced potatoes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons mashed potato flakes
  • 2 cups milk
  • 1/2 pound cod or haddock fillets, cut into 1/2-inch pieces
  • 2 tablespoons minced fresh parsley
  1. In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until potatoes are tender.
  2. In a bowl, combine the flour, potato flakes and milk until smooth. Stir into the potato mixture. Bring to a boil. Reduce heat; add fish and parsley. Cover and simmer for 5-10 minutes or until fish is opaque. Yield: 3-1/2 cups.
Originally published as Creamy Fish Chowder in Reminisce Extra September 2006, p52

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