Fish Chowder

Recipe by Bob LeBlanc

A quick and easy chowder that you will make again and again. Basic recipe came from The Gloucester Fishermens Wives Cookbook.

Top Review by Northwest Suechef

This was a great basic fish chowder. The first time I made it I found it thin and watery and then, whilst cleaning up, I found I had not added the tinned milk! Also, I didn't have clam broth and used the water. Now that I have made it again, I would recommend using the clam broth and not forgetting the tinned milk. I used fresh savory from my garden and garnished with fresh chives and it was brilliant. Thanks Bob.

Ingredients Nutrition

  • 2 lbs cusk (or other good chowder fish, if using Cusk cut into good bite size pieces) or 2 lbs haddock, cut in 1" cubes (or other good chowder fish, if using Cusk cut into good bite size pieces)
  • 3 onions, diced
  • 4 cups diced raw potatoes
  • 1 can evaporated milk
  • 3 cups fresh milk (1%, 2% or Whole)
  • 14 lb butter
  • 12 teaspoon ground pepper
  • 12 teaspoon salt
  • 14 teaspoon savory (optional)
  • 2 cans clam broth or 2 cups water


  1. Cook onions and potatoes in broth or water until almost tender.
  2. Add fish and complete cooking.
  3. When fish flakes easily, add butter, salt, 1/2 the pepper, savory and all the milk.
  4. Heat completely without boiling (very important, never boil any chowder).
  5. Sprinkle with remaining pepper and serve with oyster crackers or saltines.
  6. Note: If you want more potatoes or fish just add more broth and milk.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a