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Fish Chowder II

Fish Chowder II

Darlene

Darlene

Quick and very simple chowder. Eat as your main course or as a side dish. I will sometimes add shredded carrot with the potatoes, just for eye appeal. It does not change the flavor.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 494 kcal
  • 25%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 59g
  • 19%
  • Protein:
  • 38.9 g
  • 78%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 713 mg
  • 29%

Based on a 2,000 calorie diet

Directions

  1. Melt the butter or margarine in a large pot over medium heat. Add the onion and saute for 5 to 10 minutes, or until tender. Add the potatoes and water and simmer for 20 more minutes, or until potatoes are tender.
  2. Add the creamed corn and milk, stirring until smooth. Finally, add the fish, stir well and allow to heat through, about 10 to 15 minutes. Season with salt and pepper to taste.
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Reviews

HG60
68

HG60

12/28/2003

A splendid recipe as written. I like creamy anything.I added 4+1/2 cups of milk and added flour to the remaining 1/2 cup of cold milk for the additional thickening.

FRECKLES6
66

FRECKLES6

12/3/2006

I found this to be a very good chowder. I made a couple of changes I added celery and parsley flakes and because I like a thicker creamier chowder I made a rue og 3/4 C melted butter and 3/4 C flour and added with the corn and milk. I would like to see more people give their potato and onion measurements in cups as everyone has a different perspective of size. 3 potatoes could be anywhere from 3 C to 12 C and the same with onions. I used 41/2 C diced potatoes and 1 1/2 C chopped onion

ROMATTS
54

ROMATTS

12/28/2003

I made this great fish chowder as an easy first course for my big family gathering. It was a hit. Easy and delicious. One change - next time I will use 3 cups water and 4 cups milk for a little bit thicker base.

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