Bermuda Fish Chowder


This spicy fish chowder recipe comes from the beautiful island of Bermuda. A wonderful blend of seafood and spices creates a meal in itself! Serve with a loaf of warm, crusty bread and sherry peppers sauce to sprinkle on top.

close up view of Bermuda Fish Chowder with peppers, and tomatoes in a spoon and in a bowl
Prep Time:
30 mins
Cook Time:
50 mins
Total Time:
1 hrs 20 mins


  • 2 tablespoons vegetable oil

  • 3 stalks celery, chopped

  • 2 carrots, chopped

  • 1 onion, chopped

  • 1 green bell pepper, chopped

  • 3 cloves garlic, minced

  • 3 tablespoons tomato paste

  • 4 cups clam juice

  • 2 potatoes, peeled and cubed

  • 1 (14.5 ounce) can peeled and diced tomatoes

  • 2 tablespoons Worcestershire sauce

  • 1 jalapeno pepper, seeded and minced

  • 1 teaspoon ground black pepper

  • 1 bay leaf

  • 1 pound red snapper fillets, cut into 1 inch pieces


  1. Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic; sauté about 8 minutes.

  2. Stir in tomato paste, and cook for 1 minute. Add clam juice, potatoes, canned tomatoes with juice, Worcestershire sauce, jalapeño pepper, bay leaf, and ground black pepper. Simmer until potatoes are tender, stirring about every 30 minutes.

  3. Add fish. Simmer until snapper is easily flaked with fork, about 10 minutes.

Nutrition Facts (per serving)

227 Calories
6g Fat
24g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 227
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 5%
Cholesterol 33mg 11%
Sodium 657mg 29%
Total Carbohydrate 24g 9%
Dietary Fiber 4g 15%
Total Sugars 7g
Protein 19g
Vitamin C 45mg 227%
Calcium 112mg 9%
Iron 4mg 20%
Potassium 1270mg 27%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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