Gone Fishin Chowder Recipe

2.5 2 2
Gone Fishin Chowder Recipe
Gone Fishin Chowder Recipe photo by Taste of Home
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Gone Fishin Chowder Recipe

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2.5 2 2
Publisher Photo
"My grandpa and his brother (they're twins) love to fish," shares 11-year-old Jasmina Kocurek, Palacios, Texas. "For years, they've made this colorful chowder. It's so good that when I entered it in our 4-H Food Show, I received a top award."
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 30 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 25 min. Cook: 30 min.

Ingredients

  • 4 Jones Dairy Farm Dry-Aged Bacon strips
  • 1 cup chopped onion
  • 1 teaspoon dried thyme
  • 5 cups water
  • 3 cups diced peeled potatoes
  • 1-1/2 cups coarsely chopped carrots
  • 1/2 cup chopped celery
  • 2 teaspoons salt
  • 1/8 to 1/4 teaspoon pepper
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 tablespoon dried parsley flakes
  • 1-1/2 cups cubed cooked fish

Directions

In a Dutch oven, over medium heat, cook bacon until crisp. Drain, reserving 1 teaspoon drippings. Crumble bacon and set aside. Saute onion and thyme in reserved drippings.
Add the water, potatoes, carrots, celery, salt and pepper. Cover and simmer for 20-25 minutes or until vegetables are tender.
Add tomatoes, parsley and bacon; cook for 10 minutes. Add fish; heat through. Yield: 12 servings (about 3 quarts).
Editor's Note: To prepare with fresh fish, dice 3/4 pound fresh fish and add to chowder at the same time as the tomatoes. Cook for 10-15 minutes or until fish is opaque.
Originally published as Gone Fishin Chowder in Quick Cooking May/June 1999, p42

Nutritional Facts

1 cup: 65 calories, 1g fat (0 saturated fat), 15mg cholesterol, 175mg sodium, 6g carbohydrate (0 sugars, 0 fiber), 7g protein. Diabetic Exchanges: 1 lean meat, 1 vegetable.

  • 4 Jones Dairy Farm Dry-Aged Bacon strips
  • 1 cup chopped onion
  • 1 teaspoon dried thyme
  • 5 cups water
  • 3 cups diced peeled potatoes
  • 1-1/2 cups coarsely chopped carrots
  • 1/2 cup chopped celery
  • 2 teaspoons salt
  • 1/8 to 1/4 teaspoon pepper
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 tablespoon dried parsley flakes
  • 1-1/2 cups cubed cooked fish
  1. In a Dutch oven, over medium heat, cook bacon until crisp. Drain, reserving 1 teaspoon drippings. Crumble bacon and set aside. Saute onion and thyme in reserved drippings.
  2. Add the water, potatoes, carrots, celery, salt and pepper. Cover and simmer for 20-25 minutes or until vegetables are tender.
  3. Add tomatoes, parsley and bacon; cook for 10 minutes. Add fish; heat through. Yield: 12 servings (about 3 quarts).
Editor's Note: To prepare with fresh fish, dice 3/4 pound fresh fish and add to chowder at the same time as the tomatoes. Cook for 10-15 minutes or until fish is opaque.
Originally published as Gone Fishin Chowder in Quick Cooking May/June 1999, p42

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lburr7110 User ID: 3044549 25847
Reviewed May. 23, 2010

"I really enjoyed gone fish chowder. I did chance the dice tomatoes for rotel to give a different taste"

MY REVIEW
Emproper User ID: 945743 20390
Reviewed Apr. 9, 2010

"This was a lot of work for very little flavor."

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