Cheddar Fish Shrimp Potatoe Chowder

Cheddar Fish Shrimp Potatoe Chowder Recipe

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Renee VanderWagen


Found and tried this recipe one winter and my Dad loved it! It was a nice change from regular baked fish and since it's a chowder it warmed us to up from shoveling snow too. Yum!


★★★★★ 2 votes

10 Min
45 Min


How to Make Cheddar Fish Shrimp Potatoe Chowder


  1. 1 Med onion chopped
    2 cloves garlic minced or pressed.
    2 Tbsp light margarine
    2 Tbsp flour
    2 cups water
    2 cups cubed peeled potatoes (about 1/2 lb)
    1 cup sliced celery, or 1/2 tsp celery seed
    1 carrot shredded
    1 tsp salt
    1/4 tsp pepper
    8 oz shredded cheddar cheese (2% milkfat)(more if you like cheesier)
    1 can (4 oz) tiny shrimp, small bag frozen salad shrimp, or fresh small/med shrimp. (I usually use frozen)
    2 cups skim milk
    (1 time I did not have celery or celery seed and i used cream of celery soup and added less flour, turned out good also)
  2. Cook onions and garlic in margarine in 3-qt saucepan on medium heat until tender, stirring frequently.
  3. Add flour; mix well. Gradually add water, stirring until well blended.
  4. Add vegetables and seasonings; stir. Bring to boil. Reduce heat to medium-low; cover. Simmer 30 minutes or until potatoes are tender.
  5. Stir in cheese; cook until melted, stirring frequently. Add cod, shrimp and milk; cook until heated through and fish is cooked, stirring occasionally.(I sometiems bake/precook the fish and flake it apart in a bowl before adding it.)

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