Easy Fish Chowder





Try this easy fish chowder recipe using salmon, halibut or cod fish fillets or a combination thereof, like I do.

After filleting a whole salmon, I was left with the long center bone, which I cooked in a little water, (saving the broth for the chowder), then removed the meat off the bones to add later to the finished chowder.

Turn it into an extra low fat fish chowder by using 1% milk for the thickening instead of cream.

It is one of my best seafood chowder recipes you might want to add to your recipe box.

This recipe for seafood chowder will make about 8 cups.

So here follows my way of how to make seafood chowder that is really delicious.



Ingredients

  • 4 cups water or combination of fish broth and water to make 4 cups
  • 1 tbsp. instant chicken broth granules
  • 1/2 cup cooking onions, coarsely chopped
  • 2-3 celery stalks, cut into 1/2 inch pieces
  • 1 large carrot, cut into 1/2 inch pieces
  • 1 cup raw potatoes, cut into 1/2 inch cubes
  • 2-3 cups cubed raw fish fillets, about 1/2 inch pieces,
  • Include left over poached bits of fish, if on hand
  • 1 tbsp. fresh dill, chopped fine or 1 tsp. dried dill
  • 3/4-1 tsp. red pepper flakes
  • 1 cup milk mixed with 3 tbsp. flour


Method:

  • In a 2 quart soup pot bring 4 cups water to a boil.
  • Add onion, celery, carrots and chicken granules.
  • Bring to boil, cover and simmer until vegetables are fork tender, about 15 minutes.
  • Add fish pieces and simmer for 5 minutes. Do not over cook.
  • Stir in milk and flour mixture, bring to boil, stirring until thickened, about 3 minutes.
  • Remove from heat source and add dill and red pepper flakes, stir in.
  • This should give you about 8 cups of delicious chowder.




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Helpful Hint

Cooked dish too salty

  • add a little water or milk, or
  • cook a raw potato along with the food, remove before serving the dish, or
  • add a pinch of sugar, this will not sweeten the dish but counteract the saltiness

  • Peel onion

  • easily peel onion by cutting into 1/4's lengthwise, then
  • place skin side down and cut through root end to just above peel
  • hold down with knife and pull the onion piece off.

  • Herbs & Spices

    A few other spices for added flavor:

  • Basil
  • fresh or dried for
  • soups, sauces, salads and meat dishes
  • can replace pepper
  • Tarragon
  • fresh or dried
  • especially good combined with vinegar
  • cucumber pickles, cucumber salad
  • adds a little zing to zucchini, carrots
  • Savory
  • fresh or dried
  • bean dishes, bean soups, vegetable soups
  • Dill
  • fresh in salads, dried for sauces
  • pickling cucumbers, green beans, carrots
  • Marjoram
  • fresh or dried for soups, meat dishes, casseroles
  • Sage
  • fresh or dried
  • pork, poultry, lamb, casserole dishes, fish
  • Rosemary
  • excellent with lamb
  • vegetable dishes, casseroles
  • Garlic
  • excellent with lamb, all meats, sauces, casseroles, salads
  • use sparingly
  • very healthy