Fish and Corn Chowder

"Versatile basic recipe -- This is easily modified to use chicken or clams instead of fish -- just change out the seasoning as desired. Great on a cool day served with fresh-baked rolls."
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Ready In:




  • Rinse the fish and cut into bite-sized chunks. Remove the corn from the freezer to take some of the chill off while preparing the basic chowder. Set both aside.
  • Melt 1 T butter in a large stock pot. Saute the onion, celery and garlic until almost translucent. Add the bell peppers and continue to saute until all are soft.
  • Add the broth, water, potatoes, and seasonings. Bring to a boil.
  • Reduce heat, cover and simmer until the potatoes are tender, about 25 minutes. (If desired, mash some of the potato to additionally thicken the chowder).
  • In a bowl or jar, mix the flour and milk until smooth. Pour this and the evaporated milk into the chowder.
  • Add the fish, corn, and remaining 2 T butter. Bring to a boil, reduce heat and cook, stirring gently, another 5 to 10 minutes until fish is cooked through and chowder is thickened slightly. Remove bay leaf before serving.
  • Garnish with fresh parsley or dill. Pass Tabasco at the table.

Questions & Replies

  1. How many cups of potatoes? What kind of potatoes? Should I be buying 4 red new potatoes, or four huge baking potatoes? The rest of the recipe is beautifully clear, except for this. Thanks!


  1. Excellent! The only thing I added was about 1/4 lb. diced bacon, draining out all but the 2T which is butter in the original recipe. Having it for New Year's; it's very festive with the diced peppers.
  2. What a great chowder. Full of flavor and hearty goodness
  3. great taste and easy to put together. A lot of the ingredients you can prepare ahead of a dinner and just put it together when ready. We're definitely make this again.
  4. This was an excellent, easy recipe that even my picky 13-year old loved. I used leftover broiled swordfish and it was delicious! I didnt alter the recipe at all, except left out bay leaves because I didn't have any! This is a keeper!!!!
  5. I've made this beautiful fish chowder twice in the last week and I plan on making it again soon! This is, without a doubt, the BEST chowder I have ever made. The first time I also added some frozen cooked prawns at the end for a bit of extra seafood, though it didn't really need anything else - it's perfect as is. Tonight I doubled the fish because I caught a good sale. The only other change I made to the recipe was to add fresh corn cut off the cob instead of frozen. This is a family favorite already. My SIL and I were talking tonight about all the other things you could do with the base (like add canned white beans and/or shredded chicken - instead of fish)...or similar. Very versatile, very yummy winner here. I am so glad you posted this SDB!!! UPDATE: I have now made this about a half dozen times and it just seems to get better and better!


DH and I have transplanted from the craziness of southern California to sane and beautiful southwestern Pennsylvania. I truly enjoy baking bread and pies, cooking simple foods in traditional ways. Grow some of my vegetables, and grind grain to make my flour. If I were able to, I'd have chickens and goats and a wood stove.
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