Trudy's fish chowder

Trudy's Fish Chowder

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Lucille Hoerle


Even people that do not like fish seem to enjoy this delicious chowder. My dear friend, Trudy, gave me this recipe many years ago and I have made it many, many time and love to serve it to company. Trudy's one son always asks her to make this for his birthday since he was a teenager.

The ingredients were hit and miss for me because my friend did not have an exact recipe but this is really close to her original recipe.


★★★★★ 1 vote

15 Min


  • 3/4 c
    chopped celery
  • 1 medium
    chopped onion
  • 2 Tbsp
  • 4 c
    chicken broth
  • 1 large
    peeled potato, cubed
  • 1/2 lb
    mild white fish
  • 1/2 lb
    small scallops or shrimp
  • 1 pt
    half and half cream

How to Make Trudy's fish chowder


  1. Saute celery, onions and garlic in butter until soft. Remove garlic and add 2 Tbsp. flour and mix into a roux. Add 4 cups of chicken broth (boullion) to mixture and small diced raw potatoes. Cook until potatoes are soft.

    Add fish - small pieces of white fish, scallops and or shrimp to taste. Heat only until done. Add 1 pint of light cream or half and half and simmer until warm.

    All ingredients are to taste and it comes out great everytime.

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