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Fish Chowder


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  • 4 1/2 cups water
  • 4 bay leaves
  • 1 1/2 pounds halibut fillets or other firm white fish
  • 3 slices bacon, uncooked
  • 3 1/2 cups cubed peeled baking potato
  • 1 1/2 cups chopped onion
  • 1/2 cup coarsely chopped carrot
  • 1 1/2 tsp dried thyme
  • 1 tsp salt, divided
  • 3/4 tsp fresh ground black pepper, divided
  • 4 cups milk
  • 1 Tbsp butter, cut into small pieces



Step 1

Bring 4 1/2 cups water and bay leaves to a simmer in a large skillet. Add fish; cover and simmer 10 minutes or until fish flakes easily when tested with a fork. Remove fish from pan with a slotted spoon. Cut fish into large pieces. Reserve 2 1/2 cups cooking liquid and bay leaves.

Cook bacon in a Dutch oven over medium heart until crisp. Remove bacon from pan, reserving 1 tsp drippings in pan; crumble bacon and set aside. Add potato, onion, and carrot to pan; cook over medium heat 10 minutes. Add reserved cooking liquid, bay leaves, thyme, 1/2 tsp salt, and 1/4 tsp pepper; bring to a boil. Reduce heat simmer 10 minutes. Add milk and butter; simmer 25 minutes until potatoes are tender (do not boil). Stir in fish, remaining 1/2 tsp salt and remaining 1/2 tsp pepper. Discard bay leaves. Sprinkle with bacon.

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