Quick Fish Chowder

READY IN: 30mins
Recipe by BecR

A good and easy chowder using condensed soups for ease of preparation. From Woman's Day, September 1979.

Top Review by Leon in Michigan

When I lived in New England, fish chowder always required grated nutmeg . None of the recipes here list it as an ingredient. This particular recipe ,(and I think it's one of the best) would benefit from the nutmeg. It's one of the best because it provides flavors and texture without a great deal of preparation.

Ingredients Nutrition

  • 34 cup diced onion (1 medium)
  • 2 tablespoons butter (or margarine)
  • 1 (10 3/4 ounce) can condensed cream of celery soup
  • 1 (10 3/4 ounce) can condensed cream of potato soup
  • 1 cup milk
  • 1 cup water
  • 18 teaspoon pepper
  • 1 lb frozen cod fish fillet, partially thawed and cubed
  • 14 cup thinly sliced green onion
  • 14 cup minced celery leaves

Directions

  1. In 3-quart saucepan saute onion in butter until soft. Add soups, milk, water and pepper.
  2. Cook over moderate heat, stirring occasionally, until hot. Add fish; cook 5 to 7 minutes or until tender.
  3. Sprinkle with green onions and celery leaves before serving.
  4. Note: Can sub olive oil for the butter. Also, add a pinch of dried thyme for extra flavor.

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