Real Recipes From Real Home Cooks ®

brunswick fish chowder

(2 ratings)
Recipe by
Jane Whittaker
Massena (now in FL), NY

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 ratings)
yield 8 serving(s)
prep time 20 Min
cook time 6 Hr
method Slow Cooker Crock Pot

Ingredients For brunswick fish chowder

  • 1 lb
    frozen cod, haddock or whiting
  • 2 sm
    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 lg
    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.