Total Time
2hrs
Prep 1 hr
Cook 1 hr

Living in the Florida Keys, we eat a lot of fish. I developed this recipe through several attempts. It is still a work in progress. I have used snapper, grouper, and dolphin. Almost any fish could be used if those are not available.

Ingredients Nutrition

Directions

  1. In large stock pot or Dutch oven, fry 4 slices of bacon until almost crisp.
  2. Remove from pan, crush into small pieces, and put aside.
  3. In bacon drippings, saute onion, celery, and mushrooms until tender.
  4. Add chicken broth, potatoes, carrots, and thyme; simmer for 20 minutes.
  5. Cut fish into 1" pieces and add to mixture.
  6. Add corn and shrimp or scallops if desired.
  7. Simmer for another 15 minutes.
  8. Season to taste with Old Bay and salt and pepper if desired.
  9. Whisk together flour and clam juice until smooth; stir into soup.
  10. Simmer and allow to thicken.
  11. Stir in bacon and evaporated milk.
  12. Heat and serve.
  13. Top with a few shakes of hot sauce for a little spice.
  14. For thicker chowder, add mixture of 3 tbs.
  15. corn starch and 1/4 cup cold water.
  16. Increase heat and stir constantly for about 4 minutes or until desired consistency is achieved.
  17. Serve with warm French or Cuban bread.

Reviews

(1)
Most Helpful

I had to make a few adaptations since I didn't have everything on hand, but it turned out a surprisingly hardy, yummy soup! Thanks for "something different"!

yibbityibbit November 03, 2003

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