Brunswick Fish Chowder

Brunswick Fish Chowder Recipe

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Jane Whittaker


I originally got this recipe from my daughter in law Kimmie, and have made it many times.
Use frozen chunks of fish, really use them in big chunks and frozen.
It is savory, and creamy and reall satisfying.


★★★★★ 2 votes

20 Min
6 Hr
Slow Cooker Crock Pot


  • 1 lb
    frozen cod, haddock or whiting
  • 2 small
    potatoes finely chopped
  • 1 c
    onion, chopped
  • 1/4 c
    each chopped celery and carrot
  • 2 clove
    garlic, smashed and minced
  • 10 3/4 oz
    can cream mushroom soup
  • 10 oz
    package frozen corn
  • 10 oz
    package frozen limas
  • 1 tsp
    lemon pepper seasoning
  • 1 large
    bay leaf
  • 1 tsp
  • 1 tsp
  • 1 1/2 c
    chicken broth
  • 1/3 c
    white wine, not cooking wine, just use anything that you would actually drink
  • 14 1/2 oz
    can diced tomatoes
  • 1
    can evaporated milk
  • 1 c
    cheddar cheese, grated

How to Make Brunswick Fish Chowder


  1. Put a disposable slow cooker liner in your slow cooker and add everything except the tomatoes, milk and cheddar.
  2. You will want to put in the fish last, put it on top of your veggie mixture. Use fish that is frozen solid, and cut the chunk maybe in half.
  3. Cook on low 6 to 7 hours.
  4. Last hour add the tomatoes, evaporated milk, and cheddar, cover ane continue to cook for at least one half hour.

Printable Recipe Card

About Brunswick Fish Chowder

Course/Dish: Fish Soups
Main Ingredient: Fish
Regional Style: American
Other Tag: Quick & Easy

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