Fish Chowder

Fish Chowder


"The fishermen of Bodega Bay, California shared this favorite, quick and easy recipe with my sister during a Fish Festival. It is one of the best chowders I've had, and my kids love it too! We top with bacon bits and a few shakes of hot sauce for a little spice. Enjoy!"

Ingredients 1 h {{adjustedServings}} servings 356 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 356 kcal
  • 18%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 29.8 g
  • 60%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 618 mg
  • 25%

Based on a 2,000 calorie diet

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  1. In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
  2. Add chicken stock and potatoes; simmer for 10 minutes.
  3. Add fish, and simmer another 10 minutes.
  4. Season to taste with Old Bay seasoning, salt and pepper. Mix together clam juice and flour until smooth; stir into soup. Remove from heat, and stir in evaporated milk. Serve.
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Reviews 384

  1. 497 Ratings


“What’s Old Bay?” you ask. Try this: celery seed, black pepper, bay leaf, cardamom, mustard seed, cloves, paprika, and mace. Didn’t have cod, so I added shrimp during the last 5 minutes of cooking. (Don’t overcook shrimp, otherwise they get rubbery).Also didn’t have clam juice, so I used extra chicken stock. Instead of evaporated milk, I used 2%. As others mentioned, I added corn, extra mushrooms, and crumbled bacon on top. Mmm...Mmm...Good!

Mariah Long

This chowder is AMAZING! I accidently overcooked the potatos, so I would be sure to follow cook time to a "T". Still turned out great. The only thing I changed was mincing the celery and mushrooms, and I only added one can of evaporated milk. Great combo with the fish especially for those who don't like chewing on rubbery clams. I am from the Pacific Northwest and we have a lot of famous chowder houses up here. A trick I learned when searving chowder is to put a bit of butter and a sprinkle of pepper on top. (Thought I would pass it on) This chowder is already very rich and creamy so I am eating it just the way it is. I saw a lot of comments stating this is a bland chowder and I did not find it so. I put in a lot of pepper cause that is the way I like chowder, so maybe give that a try. We had garlic sticks with ours and it made a great meal!


This really was easy and extremely adaptable. I used catfish, but any white fish would work well - even a mixture of fish. I increased the Old Bay Seasoning to 1 tsp +, and added the entire bottle of clam juice. I also added 1 Tbls more than called for of flour, to make it a little thicker. Next time I'll add the crumbled bacon into the soup, rather than use as a topping. Top with parsley. KEEPER!