Fish Chowder

Fish Chowder Recipe

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Linda Woodham


This goes back generations in my husbands family. It is really good and filling.Great in cold weather. My family and friends love it.I changed the recipe to make it easier than cooking it all day. The v-8 juice adds the flavor of the veggies without having to cook them down.


★★★★★ 1 vote

10 Min
1 Hr
Stove Top


  • 1 lb
    catfish filets
  • 1 medium
    onion chopped fine
  • 4 Tbsp
    margarine or butter
  • 1 Tbsp
    creole seasoning
  • 1/4 tsp
    garlic powder
  • 3
    chicken bouillon cube
  • 3 c
  • 3 c
    potatoes diced
  • 1 1/2 c
    v-8 juice

How to Make Fish Chowder


  1. In a stock pot put fish,onion,water,creole seasoning,garlic,butter and chicken bouillon cubes. Bring to boil turn down to med. heat and let cook 30 min. you want your fish to fall apart.Cook uncovered,you want your water to cook down.
  2. Add potatoes cook until potatoes are soft.Add v-8 juice let simmer until hot DO NOT LET V-8 JUICE BOIL.If you like more broth add more v-8 juice.
  3. I serve with hush puppies or fried corn bread(hoe cake)its good with just crackers.
  4. You can add anything you want to it, like carrots,shrimp,crab,peppers,or oysters. This recipe is the way my mother-in-law fixed it.
  5. **** For weight watchers***** just leave out the butter, and you can leave out the potatoes,it is very good with just the broth and fish.

Printable Recipe Card

About Fish Chowder

Course/Dish: Chowders Fish Soups
Main Ingredient: Fish
Regional Style: American
Other Tags: Quick & Easy Healthy

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