Fish Chowder

This Chowder is perfect, the broth isn’t too thick, the right amount of vegetables and the perfect amount of seasoning. Serve with oyster crackers and a salad if you’d like for a delicious meal.

[recipe servings=4-6 time=25 Minutes Difficulty=Easy]


1 Tablespoon Unsalted Butter

1 White Onion, Diced

3 Celery Stalks, Diced

1 Garlic Clove, Minced

1 Tablespoon Old Bay Seasoning

1 Cup Clam Juice

3 Cups Seafood or Vegetable Broth

1½ Pounds Red Creamer Potatoes, Quartered

2 Pounds White Fish, Such As Cod or Halibut, Cut Into 1-Inch Pieces

1 Cup Whole Milk

½ Lemon, Juiced

1 Teaspoon Salt, To Taste

 Black Pepper, to Taste



  1. In a large stockpot, melt the butter over medium heat. Add the onion and celery and cook, stirring, until softened, about 5 minutes. Stir in the garlic and Old Bay and cook for 1 minute, until fragrant. 
  2. Add the clam juice and broth and bring to a simmer. Add the potatoes, return to a low simmer and cook for 5 minutes, until beginning to soften. 
  3. Add the fish and milk and return to a simmer for 5 minutes, or until the fish is cooked through and the potatoes are fork-tender. Stir in the lemon juice and season to taste with salt and pepper.



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