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

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

493.9 calories; protein 38.9g 78% DV; carbohydrates 59g 19% DV; fat 12.9g 20% DV; cholesterol 81.3mg 27% DV; sodium 712.8mg 29% DV. Full Nutrition

Reviews (55)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/04/2006
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 Read More
(72)

Most helpful critical review

Rating: 3 stars
05/17/2005
It was OK. The milk and water didn't really blend well making it look a little unappetizing and the cook times didn't seem long enough as my very small potato cubes still weren't very soft and it was bland. Definately would need to add to it to make it good. Read More
(16)
67 Ratings
  • 5 star values: 29
  • 4 star values: 25
  • 3 star values: 9
  • 2 star values: 2
  • 1 star values: 2
Rating: 4 stars
12/03/2006
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 Read More
(72)
Rating: 5 stars
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. Read More
(71)
Rating: 5 stars
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. Read More
(55)
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Rating: 5 stars
01/16/2008
Had never made fish chowder so was looking for a good basic recipe and this is it. I used butter spray instead of butter for sauteeing onion. Provided butter for those who wished to add a pat to their bowl. Used a can of chicken broth with enough water to cover potatoes and cooked them until they were tender (red potatoes in small cubes with peels still on). Did not measure milk but added until it looked right to me. Used talapia instead of cod. Sprinkled some Old Bay seasoning and a little cayenne into the pot and my secret ingredient for this type of dish which is a dash of cinnamon which brings out the sweetness of the corn and the milk (I don't measure but maybe 1/4 tsp). Lip smacking good! Read More
(47)
Rating: 5 stars
12/30/2007
Really good I did make a few changes. I used chicken broth for water added about 5 tbs flour to milk added four mushrooms 2tsp old bay seasoning 2tsp grounded black pepper 2 stalkes celery(chopped). Read More
(35)
Rating: 4 stars
05/22/2007
Wish I had read the reviews first. The flavor was good but I wish I had poured out the water after cooking the potatoes and only used milk. Chunkier soup is our preference. The cayenne seems like a great idea too so I will give that a whirl next time. This was a really good soup to be so easy! Read More
(31)
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Rating: 5 stars
01/12/2009
I made this for the first time as above with the following changes along with the onion add 1 chopped leek. With the potatoes. Simmer for 12 15 minutes only they ll finish with the milk and corn. I separated out 1 cup of milk and mixed that with 1/4 cup of flour which I used to both slow the soup and thicken the broth right before serving. I also used 2 tsp. Old Bay Seasoning along with one packet of vegetable Bovril. Additionally Cod isn t necessary. I used a pound of Pollock and enough Halibut Shrimp and Scallops to make up another pound. Finally do not under any circumstances allow your fish to stew for 15 minutes. By all means stew the rest of it until it s reached a slow boil but once you add that fish no more than 5 minutes to finish it. Any more and you ll ruin that delicate meat. It was delicious and consumed with zeal. Read More
(19)
Rating: 5 stars
09/17/2008
This was delicious! My husband is lactose-intolerant so we used oil instead of butter and soy milk for the milk and my family ate the whole pot in the one evening. I will defintely be making this again! Read More
(18)
Rating: 3 stars
05/17/2005
It was OK. The milk and water didn't really blend well making it look a little unappetizing and the cook times didn't seem long enough as my very small potato cubes still weren't very soft and it was bland. Definately would need to add to it to make it good. Read More
(16)