Total Time
Prep 10 mins
Cook 25 mins

Before my husband developed his severe allergy to white fish, I used to cook it a lot. Found this recipe while going through some older binders. I do remember that the original recipe called for haddock, but I don't really care for haddock and so used cod instead.

Ingredients Nutrition


  1. In a large saucepan, over medium-low heat, melt butter and saute onion, celery, carrots and mushroom slices until veggies are tender; stir occasionally, will take from 5 to 10 minutes.
  2. Add potato and water; cover and cook for 5 minutes or until potatoes are just tender.
  3. Add milk and corn to the pot, along with salt and pepper; bring to a boil.
  4. Reduce heat to a simmer and add fish; cover and cook for about 5 minutes or until fish easily flakes with a fork; do NOT let it return to a boil.


Most Helpful

This chowder was very good for the amount of prep and cook time. It was simple to make and was very tasty. I used 2% milk and butter, but I would imagine that using cream would make the recipe a little more luxurious. I would also imagine that you could use any firm fish or clams in this chowder.

john lowen September 02, 2002

This was the best cod chowder I ever had. I loved this recipe. It allowed me to change it slightly to suit myself. I left out mushrooms, I used partly whole milk and half & half, cuz that's what I had on hand. I used fresh corn I just bought at a roadside stand. I added a dash of Maggi's, cuz I like it in practically everything. Thank you, Lennie, for sharing this fabulous, loving recipe.

ShowMeMary September 01, 2013

A friend brought us 2lbs of Cod they caught in the waters off Salvage, Newfoundland. It demanded a Royal recipe, I'm very glad I found this one. Sorry I cheated a bit! (1/2 cup, Half&Half & 1/2 pat of butter, got no willpower)

Ronald Stirling September 13, 2008

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