Publisher Photo
Publisher Photo
JFK's affinity for fish chowder was likely inspired by his love of sailing off the coast of New England. In my version, I use fresh halibut my brother-in-law, a commercial fisherman, catches in Kodiak, Alaska. Top servings with grated Parmesan, minced green onions or a few drops of hot sauce.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

Ingredients

  • 1/4 cup butter, cubed
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 3 pounds potatoes (about 6 medium), cut into 1/2-inch cubes
  • 1-1/2 cups fresh or frozen corn
  • 5 cups chicken broth
  • 1-1/2 teaspoons salt
  • 3/4 teaspoon celery salt
  • 3/4 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1 pound cod or halibut fillets, cut into 3/4-inch pieces
  • 1 cup heavy whipping cream

Directions

In a 6-qt. stockpot, heat butter over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Add potatoes, corn, broth, salt, celery salt, pepper and thyme; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender. Mash potatoes slightly.
Stir in cod and cream; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until fish just begins to flake easily with a fork. Yield: 8 servings (3 quarts).
Originally published as Rustic Fish Chowder in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p171

  • 1/4 cup butter, cubed
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 3 pounds potatoes (about 6 medium), cut into 1/2-inch cubes
  • 1-1/2 cups fresh or frozen corn
  • 5 cups chicken broth
  • 1-1/2 teaspoons salt
  • 3/4 teaspoon celery salt
  • 3/4 teaspoon pepper
  • 1/2 teaspoon dried thyme
  • 1 pound cod or halibut fillets, cut into 3/4-inch pieces
  • 1 cup heavy whipping cream
  1. In a 6-qt. stockpot, heat butter over medium heat. Add onion; cook and stir 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Add potatoes, corn, broth, salt, celery salt, pepper and thyme; bring to a boil. Reduce heat; simmer, covered, 10-15 minutes or until potatoes are tender. Mash potatoes slightly.
  2. Stir in cod and cream; bring to a boil. Reduce heat; simmer, covered, 6-8 minutes or until fish just begins to flake easily with a fork. Yield: 8 servings (3 quarts).
Originally published as Rustic Fish Chowder in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p171

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