This fish chowder recipe is one of the best chowders I've had; my kids love it too! The fishermen of Bodega Bay, California, shared this favorite, quick, and easy recipe with my sister during a fish festival. We top the chowder with bacon bits and a few shakes of hot sauce for a little spice. Enjoy!
Ingredients
- butter: 2 Tbsp
- onion: 2 cups (chopped)
- mushrooms: 4 piece (sliced, fresh)
- stalk celery: 1 piece (chopped)
- chicken stock: 4 cups
- potatoes: 4 cups (diced)
- cod, diced into 1/2-inch cubes: 2 pound
- clam juice: 1 cup
- all-purpose flour: 0.5 cup
- Old Bay Seasoning: 0.125 tsp (to taste)
- salt and ground black pepper: (to taste)
- evaporated milk: 2 cans (12 fluid ounce cans)
- crumbled bacon: 0.25 cup (cooked)
Metric Conversion
Stages of cooking
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Melt butter in a large stockpot over medium heat. Sauté onions, mushrooms, and celery in butter until tender. Add chicken stock and potatoes; simmer for 10 minutes. Add fish; simmer for another 10 minutes.
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Mix together clam juice and flour in a small bowl until smooth; stir into soup and simmer for 1 minute. Season with Old Bay, salt, and pepper. Remove from heat and stir in evaporated milk.
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Portion into soup bowls and top with crumbled bacon. Bobby Bats
