Fisherman's Chowder

Fisherman's Chowder Recipe

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Mikki Petersen


My alteration of a Kraft Foods recipe...Very good on chilly evenings. Don't be intimidated by long list of ingredients...they are all common and you probably have most of them on hand.


★★★★★ 1 vote

8 servings, 1 cup each
10 Min
50 Min


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6 slice
bacon, chopped
1 large
onion, chopped
celery stalks with leaves, chopped
1 large
carrot, chopped
2 c
fat free chicken broth
2 c
frozen southern style hash browned potatoes
4 oz
cream cheese (half of 8-oz brick)
1 lb
frozen, cooked tail off shrimp, cut up into 1
2 c
milk (whole, lofat or nonfat as desired)
1 lb
frozen cod fillets, cut in bit size pieces
2 tsp
dried dill weed
1 tsp
fine herbs or fish and seafood seasoning
1 tsp
red pepper flakes (optional)
2 c
shredded cheddar or colby cheese, divided

How to Make Fisherman's Chowder


  • 1Cook bacon in large saucepan, or dutch oven, until crisp, stirring occasionally. Remove bacon from pot with slotted spoon and drain on paper towels. Drain off bacon grease, reserving 1 tablespoon drippings in pan.
  • 2Add chopped onion, celery and carrot to pan and saute, stirring as needed, until crisp tender, about 12 minutes. Add broth and potatoes; bring to boil; simmer 12-15 min until potatoes are tender.
  • 3Add cream cheese to soup, cooking and stirring until cheese is melted. Stir in milk, fish, shrimp, bacon and seasonings. Bring soup to boil and cook, stirring frequently 3-4 minutes until fish flakes easily with fork.
  • 4At this point I remove pot from heat and stir in shredded cheese, reserving a bit of cheese for garnish. Stir until cheese has melted and thickened soup a bit, then add salt and pepper to taste. Be sure to taste before salting as the bacon and cheeses add saltiness.
  • 5Ladle into bowls and garnish with reserved cheese as desired.

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About Fisherman's Chowder

Course/Dish: Fish, Chowders, Fish Soups
Other Tag: Quick & Easy

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