Fish Chowder I


If you cannot use russet potatoes, go for the Maine potatoes.

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
4 servings


  • 4 potatoes, peeled and diced

  • 1 onion, chopped

  • 4 slices bacon, diced

  • ¼ pound haddock fillets, chopped

  • ½ cup milk

  • ¼ teaspoon freshly ground white pepper


  1. In a large stock pot cover potatoes with enough water so they are fully covered. Bring to boil, then reduce to a simmer.

  2. In a saute pan cook onion and bacon, over medium heat, until onions are soft. Add to potato mixture.

  3. Once potatoes become soft, and the broth has a milky look to it, add cut up fish fillets. Heat until fish fillets are cooked through.

  4. Add enough milk product to bring soup to your desired taste and texture. Season with white pepper and serve.

Nutrition Facts (per serving)

347 Calories
14g Fat
41g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 347
% Daily Value *
Total Fat 14g 18%
Saturated Fat 5g 25%
Cholesterol 38mg 13%
Sodium 279mg 12%
Total Carbohydrate 41g 15%
Dietary Fiber 5g 19%
Total Sugars 4g
Protein 14g
Vitamin C 44mg 220%
Calcium 78mg 6%
Iron 2mg 12%
Potassium 1127mg 24%

* 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.