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Home > Recipes > Fish and Shellfish > Fish Chowder

Fish Chowder

Submitted by: Kelly M

Date submitted: 14 August 2012 at 14:55:22

Cover Recipe: "Fish Chowder."

Fish Chowder




4 medium,  bay leaves

700 g,  halibut fillets

3 medium,  slices of uncooked bacon

3.50 tin,  cubed peeled baking potato

2 medium,  chopped onion

1 medium,  chopped carrot

1.50 tsp,  dried thyme

1 tsp,  teaspoon salt, divided

0.75 tsp,  freshly ground black pepper, divided

4 tin,  milk

1 tbsp,  butter


  1. Bring 4 1/2 cups water and bay leaves to a simmer in a large skillet. Add fish; cover and simmer 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan with a slotted spoon. Cut fish into large pieces. Reserve 2 1/2 cups cooking liquid and bay leaves.
  2. Cook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan; crumble bacon, and set aside. Add potato, onion, and carrot to pan; cook over medium heat 10 minutes.
  3. Add reserved cooking liquid, bay leaves, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; bring to a boil. Reduce heat; simmer 10 minutes. Add milk and butter; simmer 25 minutes until potatoes are tender (do not boil). Stir in fish, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper. Discard bay leaves. Sprinkle with bacon.

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