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    You are in: Home / Recipes / Fish and Potato Chowder Recipe
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    Fish and Potato Chowder

    Fish and Potato Chowder. Photo by RouxBDoo

    1/1 Photo of Fish and Potato Chowder

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    30 mins

    1 hrs

    RouxBDoo's Note:

    OK, the Autumn is upon us and nothing is better than soup in the Fall to keep warm. I made this "chowdah" and it is really tasty and fairly simple. This is great with Garlic-Cheddar Bay Biscuits all slathered with butter. You'll find that this soup is similar to a New England Clam Chowder and you could actually use this as a base for that. You can leave the fish out and add more potatoes and have a savory potato soup. Get creative and swap out the fish for lump crab meat, peeled and cleaned crawfish tails, or even oysters. There is no limit to what you can do with this soup. Have fun and enjoy fall.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a med size pot, bring the 5 cups of water up to a boil, add the stock cube and the potatoes and cook for about 10 - 15 mins until potatoes are done. Keep warm.
    2. 2
      In a larger stock pot, melt the butter, add the olive oil, and sauté the onions, garlic, celery and green onions all together. Add the bay leave and all the spices.
    3. 3
      Cook for about 10 mins or until onions are softened. Add the flour and stir for about 5 - 6 mins until flour starts to brown a bit. Now bring the potatoes and stock water up to temp again and pour into the other pot with the veggies. Stir well to dissolve the flour roux you've made.
    4. 4
      Bring up to a boil and add the milk and sour cream, stirring well to dissolve the sour cream. Now add the fish which has been diced into small bite sized pieces, stir well. Turn down to MED, cover, and let cook for about an hour, stirring occasionally to insure its not scorching and sticking to the bottom of the pot. Dish out and enjoy.
    5. 5
      I like serving this with some old fashioned saltine crackers and a little hot sauce. This is an amazing soup I'd like for you to try. As for fish to use, you can use catfish, cod, flounder, talapia, or haddock, all very mild and tasty.

    Ratings & Reviews:

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    Nutritional Facts for Fish and Potato Chowder

    Serving Size: 1 (384 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 301.2
     
    Calories from Fat 127
    42%
    Total Fat 14.2 g
    21%
    Saturated Fat 6.2 g
    31%
    Cholesterol 68.2 mg
    22%
    Sodium 550.1 mg
    22%
    Total Carbohydrate 21.2 g
    7%
    Dietary Fiber 2.4 g
    9%
    Sugars 3.7 g
    14%
    Protein 22.5 g
    45%

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