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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
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★★★★★ 2 votes

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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

How to Make Fish Chowder


  • 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.

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About Fish Chowder

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

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