Grandpa Alvah's Fish Chowder

READY IN: 1hr 10mins
Recipe by Kim127

We live next door to my grandpa-in-law who will make this chowder for us every once in a while. He makes the absolute best! While this is his recipe, I can't quite get mine to taste as good as his. He tells me that when Im 91 like him, my chowder will then be as good. If you like your chowder a little thicker, you can substitute 1 cup of half and half for 1 cup of milk or add a little extra evaporated milk. This chowder will taste even better if made a day ahead and allowed to "set" overnight. When reheating, do it slowly so as not to boil.

Top Review by twissis

It was soup & sandwich nite tonite in Iceland & Grandpa Alvah's Fish Chowder was a big success, Kim. I made 1/2 the recipe for 2 of us using haddock, did have to sub bacon for the salt pork & added Old Bay Seasoning as a pers pref. I found it a bit thinner than we prefer, so thickened it slightly w/cornstarch. This dish qualifies as an Icelandic version of comfort food on a cool nite. We loved it, so pls tell Grandpa thx for us.

Ingredients Nutrition


  1. Fry the diced salt pork in a large pot until golden in color.
  2. Remove salt pork scraps and set aside.
  3. Add onions and cook for 5 minutes or until tender.
  4. Place diced potatoes on top of onions and add enough water so it comes up to the top of the potatoes.
  5. Place fish on top of potatoes.
  6. Season with pepper, salt and add butter.
  7. Bring to a boil and then lower heat to low and simmer until fish and potatoes are cooked.
  8. You want to stir as little as possible, and very gently because the fish should remain in fairly large pieces.
  9. (You do not want the fish all flaked apart and especially not all mushy) Pour in evaporated milk and regular milk.
  10. Heat thoroughly, but do not bring to a boil.
  11. Serve reserved pork scraps sprinkled on top of chowder or on the side.
  12. Chowder will be better if allowed to sit overnight.

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