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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.
  • Total Time
    Prep: 20 min. Cook: 40 min.
  • Makes
    8 servings (2 quarts)


  • 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
  • 1/2 cup butter, softened
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons lemon juice
  • 2 garlic cloves, minced
  • Goldfish cheddar crackers, optional


  • 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 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.

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