Fish Chowder

Russ Myers


Fish chowder addicts have long recogonized that nothing stiffens the moral fiber, straightens the backbone, and warms the soul more than a bowl of piping hot chowder. Knowing this, here's an excellant recipe for chowder that not only delights the eye, but one that smells wonderful, and has a taste that will make your mouth water everytime you think of it.
Reprinted with permission,
Wisconsin DNR
Stock photo

★★★★★ 2 votes
A Group
Stove Top


5 lb
idaho white potatoes
1 large
onion (3 inch in diameter)
1 3/4 Tbsp
4 lb
boned fish
28 oz
can whole tomatoes
51 oz
can tomato soup
3/4 Tbsp
black pepper
1/2 lb
1 pt
half and half
1/4 lb
soda crackers (reduced to meal in blender)
hot water


1Peel, quarter and slice potatoes thin.
Rinse in cold water until water is clear of excess starch.
Put potatoes into a 12 quart kettle.
2Put onion in blender with a little water and reduce to liquid.
Add onion and salt to potatoes, cover with water and then add 2 extra quarts of water.
3Boil until potatoes are soft.
With potato masher, reduce about 3/4 of the potatoes to a puree.
4Cut the fish into chunks if your using raw fish.
Add to the potato puree.
5Put whole tomatoes in a blender for 2 seconds to break up, add to potato puree along with the tomato soup.
Cook until the fish flakes
6Turn down the heat.
Add the pepper, butter, half and half, and soda crackers.
7Add hot water to give consistency of a medium thick soup.
Simmer for 1/2 an hour.
Eat and enjoy.
Freezes well.

About this Recipe

Course/Dish: Fish, Chowders
Main Ingredient: Fish
Regional Style: American
Other Tag: Heirloom