Add Post

Fish Chowder

Fish Chowder-image


1 pound white fish; de-boned (recommend whiting or haddock)
2 tablespoons butter
1 large onion; finely diced
1 or 2 cloves garlic; crushed
4 medium potatoes; diced
1 1/2 cups canned whole tomatoes
2 sprigs fresh thyme
2 sprigs fresh parsley
1 or 2 bay leaves
salt & freshly ground black pepper to taste
pinch of cayenne pepper
1 1/4 cups hot water
5/8 cup milk
8 plain crackers; crushed
1 tablespoon fresh parsley; chopped


Make sure all bones are removed from fish and cut into bit-size pieces. Melt butter in a large soup pot over medium heat and sweat the onion, garlic and potatoes for 5-8 minutes. Half tomatoes if they are whole and firm, then add tomatoes and all herbs and seasonings to soup mixture. Pour in hot water and continue to cook.

Bring the soup to a boil and then reduce heat to simmer for 20-30 minutes, or until potatoes are cooked. When potatoes are still slightly firm, but not completely cooked through, add the fish for the final 10-minutes of cooking. Taste for seasoning and make sure fish is cooked through. Add milk and stir over low heat for 3-5 minutes until slightly thickened.

Place crushed crackers in the bottom of soup bowls for serving and pour the soup over the top. Sprinkle with chopped parsley and serve with warm Fresh bread or crispy rolls for dipping.

  • fish chowder
  • fish chowder soup
  • fish chowder jamie oliver
  • fish chowder slow cooker
  • fish chowder bbc
  • fish chowder instant pot
  • fish chowder with bacon
  • fish chowder with coconut milk
  • fish chowder recipe with corn
  • fish chowder nz
  • new england fish chowder
  • smoked fish chowder
  • how to make fish chowder
  • bermuda fish chowder
  • maine fish chowder
  • manhattan fish chowder
  • healthy fish chowder
  • keto fish chowder
  • creamy fish chowder
  • instant pot fish chowder
  • fish and corn chowder