Best 14 Fish Chowder I Recipes

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Are you tired of having the same old dinner recipes? Are you looking for a flavorful and comforting dish to warm up your soul? Look no further! In this article, we'll take you on a culinary journey to discover the best fish chowder recipe that will tantalize your taste buds and leave you craving for more. So, prepare to embark on an appetizing adventure as we unravel the secrets of creating the ultimate fish chowder, a dish that's perfect for any occasion.

Let's cook with our recipes!

FISH CHOWDER



Fish Chowder image

This comforting bowl of chowder uses the natural starches found in russet potatoes to provide body, while a touch of heavy cream adds a velvety richness. The result is a naturally gluten-free soup with a light, creamy consistency that lets more delicate flavors like shallots and fish shine through.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 45m

Number Of Ingredients 11

2 strips bacon (about 2 ounces), finely chopped
1 tablespoon unsalted butter
5 ounces shallots, minced (about 1 cup)
1/4 cup dry white wine
2 medium russet potatoes, peeled and cubed (about 2 1/2 cups)
2 cups chicken stock
2 cups bottled clam juice
1 thyme sprig
Coarse salt and freshly ground pepper
1/3 cup heavy cream
1 1/2 pounds skinless firm white-fleshed fish, such as cod, bass, or red snapper, cut into 1 1/2-inch pieces

Steps:

  • Cook bacon in a medium stockpot over medium-high heat, stirring frequently, until light golden, about 5 minutes. Stir in butter until melted. Add shallot and cook, stirring occasionally, until translucent, about 3 minutes. Add wine; cook, stirring, until almost no liquid remains, about 45 seconds.
  • Add potatoes, stock, clam juice, and thyme. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender but not falling apart, 8 to 10 minutes. Increase heat to medium-high; season fish with salt and stir in with cream. Heat until warmed through and fish is opaque throughout, about 2 minutes. Season with salt and pepper; serve immediately.

FISH CHOWDER



Fish Chowder image

This is one of the recipes I adopted -- it's gotten 5 stars all around, so I won't change it, but I wouldn't use margarine or cooking oil -- I would use either light olive oil or unsalted butter. I also might substitute half and half for the milk, to be a little decadent once in a while...

Provided by Dreamgoddess

Categories     Chowders

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb cod fish fillet
2 tablespoons margarine or 2 tablespoons cooking oil
1 medium onion, sliced
1/2 cup celery, diced
2 cups raw potatoes, diced
1/2 cup carrot, sliced
2 cups boiling water
1 teaspoon salt
1/2 teaspoon pepper
1 cup milk

Steps:

  • Cut cod fillets into bite sized pieces.
  • Melt margarine in large saucepan Cook onion and celery until onion is tender and translucent. Add potatoes, carrots, water, salt and pepper.
  • Cover and simmer 10 to 15 minutes until vegetables are tender.
  • Add fish and cook 10 minutes longer.
  • Add milk.
  • Reheat, but do not boil.
  • Serves 4.
  • Serve hot, with freshly baked home made bread or rolls and butter.

Nutrition Facts : Calories 261, Fat 8.8, SaturatedFat 2.8, Cholesterol 57.4, Sodium 769.5, Carbohydrate 20.7, Fiber 2.8, Sugar 2.7, Protein 24.4

FISH CHOWDER



Fish Chowder image

The fishermen of Bodega Bay, California shared this favorite, quick and easy recipe with my sister during a Fish Festival. It is one of the best chowders I've had, and my kids love it too! We top with bacon bits and a few shakes of hot sauce for a little spice. Enjoy!

Provided by AMYTHE

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 1h

Yield 8

Number Of Ingredients 14

2 tablespoons butter
2 cups chopped onion
4 fresh mushrooms, sliced
1 stalk celery, chopped
4 cups chicken stock
4 cups diced potatoes
2 pounds cod, diced into 1/2 inch cubes
1 cup clam juice
½ cup all-purpose flour
⅛ teaspoon Old Bay Seasoning TM, or to taste
salt to taste
ground black pepper to taste
2 (12 fluid ounce) cans evaporated milk
¼ cup cooked crumbled bacon

Steps:

  • In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
  • Add chicken stock and potatoes; simmer for 10 minutes.
  • Add fish, and simmer another 10 minutes.
  • Mix together clam juice and flour until smooth; stir into soup and simmer for 1 minute more. Season to taste with Old Bay seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if desired.

Nutrition Facts : Calories 386.1 calories, Carbohydrate 33.8 g, Cholesterol 83.5 mg, Fat 13.6 g, Fiber 2.8 g, Protein 31.9 g, SaturatedFat 7.2 g, Sodium 748 mg, Sugar 12.3 g

FISH CHOWDER



Fish Chowder image

Creamy fish chowder! With cod, or firm white fish, Yukon Gold potatoes, onions, clam juice, and cream.

Provided by Elise Bauer

Categories     Soup     Chowder     Cod     Fish     Fish Stew     New England     Seafood     Seafood Stew     Soup

Time 55m

Yield 6

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
1 teaspoon butter
2 medium yellow onions, chopped (about 2 cups)
1/2 cup dry white wine (optional)
3 large Yukon Gold potatoes (about 1 1/4 pounds), peeled, cut into 3/4-inch cubes
2 cups clam juice
1 bay leaf
1 tablespoon fresh thyme, or 1 teaspoon dried thyme
1 1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Old Bay (optional, can use a little paprika and a dash of cayenne)
1 1/2 to 2 pounds cod*, or other firm white fish, pin bones removed, fillets cut into 2-inch pieces
1 1/2 cups heavy cream
2 tablespoons chopped fresh parsley

Steps:

  • Sauté onions in oil and butter, add wine: Heat oil and butter in the bottom of a large pot (6-qt) on medium heat. Add the onions and cook until softened, about 5 minutes. Add the wine, if using, and turn up the heat, cook, uncovered until the wine reduces by half. (If not using wine, add a 1/4 cup of water with the clam juice in the next step.)
  • Add potatoes, clam juice, spices, then simmer: Add the potatoes, clam juice, bay leaf, thyme, salt and pepper, and Old Bay spice. (The potatoes should be just barely covered with the liquid in the pot. If not, add water so that they are.) Bring to a simmer, then lower the heat to medium and cook, covered, until the potatoes are almost done, about 10-15 minutes.
  • Heat cream: In a separate pot, heat the cream until steamy (not boiling).

Nutrition Facts : Calories 644 kcal, Carbohydrate 37 g, Cholesterol 188 mg, Fiber 4 g, Protein 43 g, SaturatedFat 16 g, Sodium 837 mg, Sugar 5 g, Fat 36 g, ServingSize Serves 6, UnsaturatedFat 0 g

NEW ENGLAND FISH CHOWDER



New England Fish Chowder image

Provided by Food Network

Categories     main-dish

Time 1h55m

Yield 6 to 8 servings

Number Of Ingredients 24

4 ounces meaty salt pork, rind removed and cut into 1/3-inch dice
2 tablespoons butter
2 medium onions, cut into 3/4-inch dice
6 to 8 sprigs fresh summer savory or thyme, leaves removed and chopped (1 tablespoon)
2 dried bay leaves
2 pounds all-purpose potatoes such as Yukon gold, peeled and sliced 1/3-inch thick
5 cups Strong Fish Stock, recipe follows
Kosher or sea salt and freshly ground pepper
3 pounds skinless haddock or cod fillets, preferably over 1-inch thick, pin bones removed
1 1/2 cups heavy cream
2 tablespoons finely chopped Italian parsley leaves
2 tablespoons finely chopped fresh chives
2 tablespoons butter
2 medium onions, very thinly sliced
4 stalks celery, very thinly sliced
2 medium carrots, peeled and very thinly sliced
2 dried bay leaves
1/4 cup roughly chopped fresh flat-leaf parsley leaves and stems
6 to 8 sprigs fresh thyme
2 tablespoons black peppercorns
1 large (6 inches long or more) or 2 small (4 inches long or less) fish heads from cod or haddock, split lengthwise, gills removed and rinsed clean of any blood.
2 1/2 to 3 pounds fish bones from sole, flounder, bass and/or halibut, cut into 2-inch pieces and rinsed clean of any blood
1/4 cup dry white wine
Kosher or sea salt

Steps:

  • Heat a 4 to 6 quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish; reserve.
  • Add the butter, onions, savory or thyme, and bay leaves to the fat in the pot and cook over medium heat, stirring occasionally with a wooden spoon, until the onions have softened but not browned, about 8 minutes.
  • Add the potatoes and stock. If the stock doesn't cover the potatoes, add a little water. Turn up the heat and bring to a boil. Cover the pot and boil the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the stock hasn't thickened slightly, smash a few of the potato slices against the side of the pot and cook for 1 to 2 minutes longer.
  • Reduce the heat to low and season assertively with salt and pepper (you want to almost over season at this point in order to avoid having to stir once the fish is added). Add the fish fillets and cook over a low heat until the fish is almost done, 5 minutes. Remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
  • Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate (only cover the chowder after it has chilled completely). Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
  • When ready to serve, reheat the chowder over a low heat; don't let it boil. Warm the cracklings in a low oven (220 degrees F) for a few minutes.
  • Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, ladle the creamy broth around and scatter the cracklings over top. Finish each serving with a sprinkling of chopped parsley and minced chives.
  • Melt the butter in a heavy 7 to 8-quart stockpot over medium heat. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook, stirring frequently with a wooden spoon, until the vegetables become very soft without browning, about 8 minutes.
  • Place the fish head on the vegetables and stack the fish frames evenly on top. Pour in the wine, cover the pot tightly and let the bones sweat until they have turned completely white, 10 to 15 minutes.
  • Add enough very hot or boiling water (approximately 2 quarts) to just barely cover the bones. Give the mixture a gentle stir and allow the brew to come to a simmer. Simmer for 10 minutes, uncovered, carefully skimming off any white foam that comes to the surface (try to leave the herbs, spices and vegetables in the pot).
  • Remove the pot from the stove, stir the stock again and allow it to steep undisturbed for 10 minutes. Ladle through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible.
  • Cover the stock after it is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months.

FISH CHOWDER



Fish Chowder image

Provided by Food Network Kitchen

Categories     appetizer

Number Of Ingredients 0

Steps:

  • Make Potato Chowder (below) with just 2 ounces bacon. Omit sage; swap the cream with half-and-half. Add 1 pound white fish chunks and 1/2 pound flaked smoked trout during the last 5 minutes of cooking.
  • Potato Chowder Saute 4 ounces chopped bacon; add 2 tablespoons butter, 2 sliced leeks and 2 teaspoons each sage and thyme. Add 4 cups chicken broth, 1 1/2 cups cream, a bay leaf and 3 chopped potatoes. Simmer until tender; top with chives.
  • See all 50 Easy Soups

FISH CHOWDER



Fish Chowder image

The creamy, comforting flavor of her mother's chunky seafood chowder nets compliments for Pat Gonet whenever she ladles it up in Wenham, Massachusetts.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 2 servings.

Number Of Ingredients 9

1 bacon strip, diced
2 tablespoons chopped onion
1/2 cup water
1 medium potato, cubed
1/4 teaspoon seafood seasoning
Dash salt and pepper
1 haddock, halibut or cod fillet (6 ounces)
1 cup 2% milk
2 teaspoons butter

Steps:

  • In a large saucepan, saute bacon and onion until tender. Add the water, potato, seafood seasoning, salt and pepper. Bring to a boil. Reduce heat; place fillet on top. , Cover and cook for 15-20 minutes or until fish flakes easily with a fork. Stir in milk and butter; heat through. Flake fish into pieces before serving.

Nutrition Facts : Calories 320 calories, Fat 13g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 403mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges

NOVA SCOTIA FISH CHOWDER



Nova Scotia Fish Chowder image

This is my version of the fish chowder from the Company's Coming cookbooks. It is the authentic "Atlantic provinces" style. Serve with Recipe #213970 or your own.

Provided by Bobbiann

Categories     Chowders

Time 25m

Yield 4-5 serving(s)

Number Of Ingredients 9

1/2 cup butter or 1/2 cup hard margarine
1 cup chopped onion
2 cups diced potatoes (or so)
2 cups boiling water (enough to cover potatoes)
1/2 teaspoon salt
1/8 teaspoon pepper
1 bay leaf
2 lbs haddock fillets, cut bite size
1 cup whipping cream

Steps:

  • In a large pot, melt butter. Add onion and sauté until soft.
  • Add next 5 ingredients; cover. Cook until potatoes are tender-crisp. Do not overcook. Remove bay leaf.
  • Add fish; cook for about 5 minutes until fish flakes when tested with a fork.
  • Stir in cream; heat slowly, stirring often, until steaming hot.

Nutrition Facts : Calories 681.3, Fat 46.8, SaturatedFat 28.6, Cholesterol 272.1, Sodium 639.5, Carbohydrate 18.9, Fiber 2.2, Sugar 2.4, Protein 46.4

SIMPLE SEAFOOD CHOWDER



Simple seafood chowder image

A chunky, creamy soup with salmon and smoked haddock, mixed shellfish and potatoes - a hearty meal

Provided by Good Food team

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 14

1 tbsp vegetable oil
1 large onion, chopped
100g streaky bacon, chopped
1 tbsp plain flour
600ml fish stock, made from 1 fish stock cube
225g new potato, halved
pinch mace
pinch cayenne pepper
300ml milk
320g pack fish pie mix (salmon, haddock and smoked haddock)
4 tbsp single cream
250g pack cooked mixed shellfish
small bunch parsley, chopped
crusty bread, to serve

Steps:

  • Heat the oil in a large saucepan over a medium heat, then add the onion and bacon. Cook for 8-10 mins until the onion is soft and the bacon is cooked. Stir in the flour, then cook for a further 2 mins.
  • Pour in the fish stock and bring it up to a gentle simmer. Add the potatoes, cover, then simmer for 10-12 mins until the potatoes are cooked through.
  • Add the mace, cayenne pepper and some seasoning, then stir in the milk.
  • Tip the fish pie mix into the pan, gently simmer for 4 mins. Add the cream and shellfish, then simmer for 1 min more. Check the seasoning. Sprinkle with the parsley and serve with some crusty bread.

Nutrition Facts : Calories 422 calories, Fat 19 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 41 grams protein, Sodium 2.3 milligram of sodium

FAVORITE FISH CHOWDER



Favorite Fish Chowder image

Economics had a lot to do with what we ate when I was growing up in New Hampshire during the Depression. Money may have been scarce, but fish was plentiful and affordable, so that's how we began eating this fish chowder. When meat rationing came along in World War II, fish chowder again became a staple in our household. -Fran Gustafson, Bethesda, Maryland

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 16 servings (4 quarts).

Number Of Ingredients 11

1 large onion, chopped
1/2 cup butter, cubed
4 cups water
6 cups cubed peeled potatoes
2 pounds cod fillets, cut into large chunks
3 tablespoons lemon juice
2 cups milk
2 cans (12 ounces each) evaporated milk
2-1/2 teaspoons salt
2 teaspoons pepper
Minced fresh parsley

Steps:

  • In a Dutch oven, saute onion in butter. Add water and bring to a boil. Add potatoes; cook for 10 minutes. Add fish and lemon juice; reduce heat and simmer for 10 minutes. Add milk, evaporated milk, salt and pepper. Sprinkle with parsley.

Nutrition Facts : Calories 192 calories, Fat 8g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 496mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 1g fiber), Protein 12g protein.

FISH CHOWDER



Fish Chowder image

Provided by Nancy Harmon Jenkins

Categories     dinner, main course

Time 3h15m

Yield Four to six servings

Number Of Ingredients 14

1 small haddock or scrod, weighing 2 1/2 to 3 pounds (see note)
2 bay leaves
12 black peppercorns
1/2 teaspoon butter
4 ounces lean salt pork, diced
1 medium onion, cut in half and thinly sliced
2 medium russet potatoes, cubed
1 cup whole milk
1 cup evaporated milk
1 teaspoon salt, if desired
Freshly ground black pepper
1/4 teaspoon dry mustard powder
Common crackers, pilot crackers or oyster crackers
Butter to taste

Steps:

  • Rinse the fish and place in a kettle with the bay leaves and peppercorns. Add water to cover, at least two and one-half cups, and bring to a simmer over gentle heat. Cover the kettle and let simmer, 10 to 15 minutes, until the fish is cooked through but still firm-textured. (If necessary, you may cut the fish in half in order to fit the kettle.) Remove the fish from the broth. Skin and bone the cooked fish, break the flesh into chunks and set aside. Return the skin and bones, as well as head and tail pieces, to the broth and continue to simmer, covered, for 30 minutes to give a well-flavored broth for the chowder.
  • Melt the butter in another soup kettle and gently saute the diced salt pork until the scraps have rendered their fat and turned crisp and brown. Remove the pork, drain on absorbent paper and set aside.
  • In the hot fat, saute the onion slices gently until they begin to brown. Then add the potato cubes and turn in hot fat to coat them well. When the potatoes begin to sizzle, add at least two cups of fish broth, strained of the bay leaves and peppercorns. The potatoes should be floating, but not drowning, in the liquid. Simmer gently, covered, until the potatoes are tender enough to pierce with a fork.
  • Add the fish pieces and continue simmering another five minutes.
  • Heat the whole milk to just below boiling. Add it, a quarter of a cup at a time, to the chowder. Heat the evaporated milk and add it in a similar fashion. From the moment the milk is added, the chowder must not boil. This is very important. If it boils, it may curdle.
  • Taste for seasoning and add salt, pepper and the dry mustard powder. Mix well. Then put the chowder ''to set,'' as they say in Maine, for at least two hours. Ideally, it should be placed on the least warm area of the woodstove top where it will stay just below the simmering point. A very low gas flame, as long as the chowder doesn't boil, will do as well. If you can't keep it at a temperature just below boiling, it is better to refrigerate the chowder for a day, rather than leaving it at room temperature.
  • When ready to serve, reheat the chowder, without bringing to the boil. Put a pat of butter in each chowder bowl before filling it, and sprinkle bits of browned pork scraps over the top. Pass the crackers to add to the soup.

FISH CHOWDER



Fish Chowder image

Simmer this hearty homemade soup in 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 5

Number Of Ingredients 10

2 teaspoons canola oil
1 small onion, chopped (1/4 cup)
1 medium stalk celery, chopped (1/2 cup)
2 cups frozen potatoes O'Brien with onions and peppers
1 can (14.75 oz) cream-style sweet corn
1 3/4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1/2 teaspoon salt
1 1/4 lb firm white fish fillets, such as cod or pollock, skin removed
1 cup fat-free (skim) milk
2 teaspoons cornstarch

Steps:

  • In 3-quart saucepan, heat oil over medium heat. Add onion and celery; cook 2 to 3 minutes, stirring occasionally, until tender.
  • Stir in potatoes, corn and broth. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes or until potatoes are tender.
  • Add whole fish fillets. Cover; cook 5 to 7 minutes or until fish flakes easily with fork. In measuring cup, mix milk and cornstarch; stir into chowder. Cook, stirring constantly, until mixture boils and thickens.

Nutrition Facts : Calories 260, Carbohydrate 28 g, Cholesterol 60 mg, Fiber 2 g, Protein 27 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 6 g, TransFat 0 g

CHUNKY FISH CHOWDER



Chunky fish chowder image

You can use any firm white fish you have available in this healthy chowder, which is packed full of omega-3 fatty acids

Provided by Lesley Waters

Categories     Lunch, Soup, Supper

Time 40m

Yield Serves 2 adults and 2-3 children

Number Of Ingredients 11

2 tsp olive oil
2 leeks , finely sliced
550g potato , cut into small cubes
1l fish stock
1 lemon , zest only
300ml whole milk
330g can sweetcorn , rinsed and drained
250g skinless, boneless salmon , cut into chunks
250g skinless, boneless white fish , cut into chunks
handful chives , snipped with scissors
2 tbsp double cream (optional)

Steps:

  • Heat the oil in a large saucepan, tip in the leeks and fry gently for 5 mins until softened, but not coloured. Add the potatoes and cook for a further min. Pour in stock and lemon zest, cover and simmer for 12-15 mins or until the potatoes are tender. With a slotted spoon, remove half the potatoes and leeks from the stock and set aside.
  • Transfer the remaining potatoes, leeks, stock and milk into a blender or food processor and whizz until smooth. Pour back into the pan, add the sweetcorn, fish and reserved vegetables. Cover and gently heat for 3-4 mins until the fish is just cooked through - don't boil. Stir in chives and cream, if using, then season to taste.

Nutrition Facts : Calories 425 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 0.82 milligram of sodium

CLASSIC FISH CHOWDER



Classic Fish Chowder image

Capture time in a cup with this enduring fish stew, traditionally loaded with the catch of the day. It's bursting with the pure flavors of cod, haddock, or even pollack, as well as tender potatoes, creamery butter, and robust, salty fatback.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 10

1 ounce (2 tablespoons) unsalted butter
3 thin slices fatback, rinsed, or 2 slices bacon
4 stems fresh flat-leaf parsley, tied, plus more, finely chopped, for garnish
1 fresh bay leaf
1 large russet potato, peeled, cut into 1/2- to 3/4-inch dice
3 cups Fish Fumet for Classic Fish Chowder
1 pound white fish, such as cod, haddock, or pollack, cut into 1 1/2-inch pieces
1 cup whole milk
2 teaspoons coarse salt
Freshly ground pepper, for serving

Steps:

  • Melt butter in a large pot over low heat. Add fatback or bacon, and cook for 3 minutes. Discard pork. Add parsley, bay leaf, potato, and fish fumet. Simmer gently until potato is tender, 6 to 8 minutes.
  • Add fish, cover, and gently simmer until fish is just cooked through, about 2 minutes. Gently stir in milk and salt, and heat until warmed through, about 30 seconds. Remove from heat. Discard parsley and bay leaf. Serve chowder immediately with freshly ground pepper and chopped parsley on the side.

Tips:

  • Use fresh, high-quality seafood. This will make a big difference in the flavor of your chowder.
  • Don't overcook the seafood. It should be cooked just until it is opaque and flakes easily.
  • Use a variety of vegetables. This will add flavor and texture to your chowder.
  • Don't be afraid to experiment with different seasonings. There are many different ways to flavor a fish chowder, so find what you like best.
  • Serve your chowder hot with crusty bread or crackers.

Conclusion:

Fish chowder is a delicious and hearty soup that is perfect for a cold day. It is also a great way to use up leftover fish. With so many different recipes to choose from, there is sure to be a fish chowder that everyone will enjoy. So next time you are looking for a comforting and flavorful soup, give fish chowder a try.

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