Best Fish And Potato Chowder Recipes

Cod Fish and Potato Chowder image

Provided by LtlPhyl 2

Categories Chowders

Time 1h

Yield 3-4 quarts

Number Of Ingredients 17

4 ounces bacon, diced
1 large onion, finely chopped
1 leek, white and light green parts only, minced (optional)
2 teaspoons garlic, minced
4 tablespoons all-purpose flour
1 1/2 teaspoons fresh thyme leaves
1 cup dry white wine
6 cups fish stock or 6 cups bottled clam juice
1 bay leaf
1 1/2 lbs baking potatoes, peeled and cut into 1/2-inch cubes (about 4 cups or 2 large potatoes)
2 cups milk
1 cup heavy cream
salt
white pepper, freshly ground
1 1/2 lbs cod fish fillets, skinless and boneless, cut into 1-inch cubes
1 tablespoon fresh parsley leaves, finely chopped, for garnish
butter, for garnishing bowls

Steps:

In a large saucepan over high heat, cook the bacon until the fat has rendered and the bacon is beginning to caramelize around the edges, 3 to 4 minutes.
Add the onion and leek and cook, stirring frequently, until the vegetables are tender, 4 to 6 minutes.
Add the garlic and cook for 1minute, stirring.
Add the flour and thyme and cook, stirring, until the flour is very light golden, about 2 minutes.
Add the white wine and whisk to combine.
Add the fish broth, bay leaf and potatoes and bring to a boil.
Reduce the heat to a simmer and cook, stirring occasionally, until the potatoes are very tender, 20 to 30 minutes.
Add the milk and cream and cook for 10 minutes.
Season, to taste, with salt and pepper.
Add the cod, return the soup to a simmer, and cook until the fish is just cooked through, 1 to 2 minutes.
Serve immediately in shallow bowls, each garnished with a pinch of parsley and a pat of butter.

Fish and Potato Chowder image

Provided by RouxBDoo

Categories Winter

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 22

Steps:

In a med size pot, bring the 5 cups of water up to a boil, add the stock cube and the potatoes and cook for about 10 - 15 mins until potatoes are done. Keep warm.
In a larger stock pot, melt the butter, add the olive oil, and sauté the onions, garlic, celery and green onions all together. Add the bay leave and all the spices.
Cook for about 10 mins or until onions are softened. Add the flour and stir for about 5 - 6 mins until flour starts to brown a bit. Now bring the potatoes and stock water up to temp again and pour into the other pot with the veggies. Stir well to dissolve the flour roux you've made.
Bring up to a boil and add the milk and sour cream, stirring well to dissolve the sour cream. Now add the fish which has been diced into small bite sized pieces, stir well. Turn down to MED, cover, and let cook for about an hour, stirring occasionally to insure its not scorching and sticking to the bottom of the pot. Dish out and enjoy.
I like serving this with some old fashioned saltine crackers and a little hot sauce. This is an amazing soup I'd like for you to try. As for fish to use, you can use catfish, cod, flounder, talapia, or haddock, all very mild and tasty.

Nutrition Facts : Calories 301.2, Fat 14.2, SaturatedFat 6.2, Cholesterol 68.2, Sodium 550.2, Carbohydrate 21.3, Fiber 2.5, Sugar 3.7, Protein 22.5

Fall Favorite Fish and Potato Soup/Chowder image

Provided by Donna Benway @mammawintraining

Categories Fish

Number Of Ingredients 13

1 large onion, chopped
1/2 cup(s) butter
4 cup(s) water
6 cup(s) potatoes, peeled and diced
2 pound(s) fish filets, your choice, fresh/frozen cut in large chunks
3 tablespoon(s) lemon juice
2 cup(s) milk
2 can(s) evaporated milk
2 1/2 teaspoon(s) salt
2 teaspoon(s) garlic
2 teaspoon(s) pepper
1 package(s) instant mashed potatoes
2 tablespoon(s) butter

Steps:

In a large pot (dutch oven/stock pot) saute onions in 1/2 cup butter.
Add water and bring to a boil.
Add potatoes, cook over medium/high heat for 10 minutes.
Add fish and lemon juice, reduce heat and simmer for 10 minutes.
Add milk, evaporated milk, salt, pepper, one envelope of instant mashed potatoes, 2 tablespoons butter and garlic, stirring often; heat until butter melts. Serve hot and enjoy.
*variation.....for soup, omit instant potatoes. Instant potatoes give the soup a chowder-like texture.
*suggestion, I served this wonderful dish in bread bowls, the kids loved it!