Fish Chowder

Fish Chowder

After a cold day in winter, fish chowder is surely a warm requirement on your dinning table. The recipes differ according to the ingredients, basically the type of fish and the delicious additions, but the dish remains one of the winter essentials.


– 500 gm of boneless fish “cod or perch”.
– 2 onions, diced.
– 1 garlic clove, crushed or minced with the onions.
– 200 gm of rindless streaky bacon.
– 20 mussels “optional”.
– 10 shrimps “optional”.
– 3 tbsp of chopped parsley.
– 150 gm of thick cooking cream “optional”.
– 200 gm of red potatoes.
– 2 large celery stalks.
– 2 cups of milk.
– 1 tbsp of white flour.
– 2 cups of fish stock.
– 100 gm of canned corn kernels “optional”.
– 2 tbsp of olive oil or butter.

Fish Chowder


– Prepare the ingredients for cooking by cleaning the mussels, cutting the fish into bite-size chunks, slicing the bacon, cleaning the shrimp and chopping the green ingredients.
– Heat the oil or butter then fry the bacon on medium heat until it becomes crispy.
– Without burning the bacon, add the onion and garlic then fry on medium heat until softened and golden.
– Stir in the flour and fry then gradually add the hot milk while whisking with a spatula “make sure that no lumps are formed”.
– Add the fish stock, celery, cubed potatoes and seasoning then cook for 5 or 10 minutes before you add the fish chunks, corn kernels, shrimps and mussels.
– In case you’re using mussels, it is recommended that you add them at the last 5 minutes of cooking, discarding any one that haven’t opened while cooking.
– Before turning off the stove, stir in the cooking cream, fish seasoning and parsley then serve at once.

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