Prep 10 mins
Cook 50 mins
Versatile basic recipe -- This is easily modified to use chicken or clams instead of fish -- just change out the seasoning as desired. Great on a cool day served with fresh-baked rolls.
- 1 lb fish fillet
- 16 ounces frozen corn
- 3 tablespoons butter, divided
- 1 1⁄2 cups onions, diced
- 3⁄4 cup celery, diced (1 or 2 stalks, with top)
- 2 garlic cloves, minced
- 1⁄2 cup red bell pepper, diced
- 1⁄2 cup green bell pepper, diced
- 12 ounces chicken broth
- 1 1⁄2 cups water
- 4 potatoes, peeled and diced
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 bay leaf (2 if small)
- 1 teaspoon dried thyme
- 2 teaspoons Old Bay Seasoning
- 3 tablespoons flour
- 1 1⁄2 cups milk
- 12 ounces evaporated milk
- 2 teaspoons fresh parsley, chopped (garnish)
- 1 teaspoon fresh dill, chopped (garnish)
- Rinse the fish and cut into bite-sized chunks. Remove the corn from the freezer to take some of the chill off while preparing the basic chowder. Set both aside.
- Melt 1 T butter in a large stock pot. Saute the onion, celery and garlic until almost translucent. Add the bell peppers and continue to saute until all are soft.
- Add the broth, water, potatoes, and seasonings. Bring to a boil.
- Reduce heat, cover and simmer until the potatoes are tender, about 25 minutes. (If desired, mash some of the potato to additionally thicken the chowder).
- In a bowl or jar, mix the flour and milk until smooth. Pour this and the evaporated milk into the chowder.
- Add the fish, corn, and remaining 2 T butter. Bring to a boil, reduce heat and cook, stirring gently, another 5 to 10 minutes until fish is cooked through and chowder is thickened slightly. Remove bay leaf before serving.
- Garnish with fresh parsley or dill. Pass Tabasco at the table.
What a great chowder. Full of flavor and hearty goodness
great taste and easy to put together. A lot of the ingredients you can prepare ahead of a dinner and just put it together when ready. We're definitely make this again.
This was an excellent, easy recipe that even my picky 13-year old loved. I used leftover broiled swordfish and it was delicious! I didnt alter the recipe at all, except left out bay leaves because I didn't have any! This is a keeper!!!!