Rating: 5 stars
30 Ratings
  • 5 star values: 29
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

My mom's recipe for a simple fish chowder. Wonderful and quick on a cold night! Very versatile. Not a thick tastes-like-flour-paste chowder. Just yummmm! Mom served it with Bisquick® brown sugar rolls, but a salad with any bread, roll, or crackers would be equally perfect!

Recipe Summary

10 mins
20 mins
30 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Melt butter in a deep skillet over medium-high heat. Saute onions in hot butter until soft, about 5 minutes.

  • Pour 1 cup water in the skillet and bring to a simmer. Lay fillets into the water and poach until fish flesh can be gently broken with a fork, 5 to 7 minutes. Remove fish and onions from the skillet with a slotted spoon to a bowl.

  • Pour remaining 1/4 cup water into the skillet with the potato cubes; season with salt. Place a cover on the skillet and bring the liquid to a boil; cook until the potatoes are beginning to soften, but remain firm, 5 to 7 minutes.

  • Return fish and onion to the skillet; add whole milk and evaporated milk. Season everything with salt and pepper; heat until just before the liquid comes to a boil and remove immediately from heat.

Cook's Notes:

It's important to use russet baking potato as it is starchy and will help thicken the chowder.

Use 2 potatoes and 2 ribs of celery to stretch the soup for more people.

You can also add imitation crabmeat and double all ingredients (except fish of course) for a yummy crab/fish chowder.

Also feel free to exchange 1 cup clam juice for 1 cup water when expanding the recipe.

Any firm, mild white fish can work in place of the cod.

Nutrition Facts

351 calories; protein 28.8g; carbohydrates 28.7g; fat 13.4g; cholesterol 88.3mg; sodium 249.1mg. Full Nutrition