Fish and Corn Chowder

Submitted by riflmom

"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."

 

• Ready In: 1hr
• Ingredients: 21
• Serves: 6-8

ingredients

• 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)

directions

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.

Reviews

[Doodlehead]

Excellent! The only thing I added was about 1/4 lb. diced bacon, draining out all but the 2T which is butter in the original recipe. Having it for New Year's; it's very festive with the diced peppers.

 

[iris5555]

What a great chowder. Full of flavor and hearty goodness

 

[SD Slim]

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.

 

[Tulrich]

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!!!!

 

[A Good Thing]

I've made this beautiful fish chowder twice in the last week and I plan on making it again soon! This is, without a doubt, the BEST chowder I have ever made. The first time I also added some frozen cooked prawns at the end for a bit of extra seafood, though it didn't really need anything else - it's perfect as is. Tonight I doubled the fish because I caught a good sale. The only other change I made to the recipe was to add fresh corn cut off the cob instead of frozen. This is a family favorite already. My SIL and I were talking tonight about all the other things you could do with the base (like add canned white beans and/or shredded chicken - instead of fish)...or similar. Very versatile, very yummy winner here. I am so glad you posted this SDB!!! UPDATE: I have now made this about a half dozen times and it just seems to get better and better!