Fish and Corn Chowder

Total Time
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.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. Add the broth, water, potatoes, and seasonings. Bring to a boil.
  4. 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).
  5. In a bowl or jar, mix the flour and milk until smooth. Pour this and the evaporated milk into the chowder.
  6. 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.
  7. Garnish with fresh parsley or dill. Pass Tabasco at the table.
Most Helpful

What a great chowder. Full of flavor and hearty goodness

iris5555 August 23, 2010

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.

SD Slim October 20, 2014

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!!!!

Tulrich September 29, 2014