Best 17 Papa Joes Fish Chowder Recipes

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Papa Joe's Fish Chowder is a classic New England dish that is sure to warm you up on a cold day. This hearty and flavorful soup is made with a variety of fresh seafood, including cod, haddock, and clams. The secret to a great fish chowder is in the broth, which is made with a combination of fish stock, clam juice, and milk. This rich and creamy broth is then loaded with vegetables, such as potatoes, carrots, celery, and onions. Finally, the soup is finished with a sprinkling of fresh herbs, such as thyme and parsley.

Let's cook with our recipes!

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

GRANDPA ALVAH'S FISH CHOWDER



Grandpa Alvah's Fish Chowder image

We live next door to my grandpa-in-law who will make this chowder for us every once in a while. He makes the absolute best! While this is his recipe, I can't quite get mine to taste as good as his. He tells me that when Im 91 like him, my chowder will then be as good. If you like your chowder a little thicker, you can substitute 1 cup of half and half for 1 cup of milk or add a little extra evaporated milk. This chowder will taste even better if made a day ahead and allowed to "set" overnight. When reheating, do it slowly so as not to boil.

Provided by Kim127

Categories     Chowders

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 10

1/4 lb salt pork
2 medium onions, diced
4 cups potatoes, diced
1 -2 cup water
2 lbs haddock
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 cup butter
1 (14 ounce) can evaporated milk
2 -3 cups whole milk

Steps:

  • Fry the diced salt pork in a large pot until golden in color.
  • Remove salt pork scraps and set aside.
  • Add onions and cook for 5 minutes or until tender.
  • Place diced potatoes on top of onions and add enough water so it comes up to the top of the potatoes.
  • Place fish on top of potatoes.
  • Season with pepper, salt and add butter.
  • Bring to a boil and then lower heat to low and simmer until fish and potatoes are cooked.
  • You want to stir as little as possible, and very gently because the fish should remain in fairly large pieces.
  • (You do not want the fish all flaked apart and especially not all mushy) Pour in evaporated milk and regular milk.
  • Heat thoroughly, but do not bring to a boil.
  • Serve reserved pork scraps sprinkled on top of chowder or on the side.
  • Chowder will be better if allowed to sit overnight.

SOUTH COAST PORTUGUESE FISH CHOWDER



South Coast Portuguese Fish Chowder image

Provided by Food Network

Categories     main-dish

Yield Makes about 14 cups; serves 8

Number Of Ingredients 14

2 tablespoons olive oil
2 dried bay leaves
3 cloves garlic, finely chopped (1 tablespoon)
2 medium onions (14 ounces), cut into 3/4-inch dice
1 green bell pepper (6 ounces), cut into 1/2-inch dice
1/4 teaspoon ground allspice
2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3 inch thick
4 cups fish stock, chicken stock, or water (as a last resort)
2 cups canned whole tomatoes in juice (from a 28-ounce can), cut into 1/2-inch diced (measured with their juice)
6 ounces spicy chorico (dry, spicy Portuguese sausage) or andouille sausage, casing removed, sliced 14 inch thick
Kosher or sea salt and freshly ground black pepper
2 pounds skinless silver hake, cod, haddock, or bass fillets, pinbones removed
10 sprigs fresh cilantro, leaves and tender stems finely chopped (1/4 cup)
2 tablespoons coarsely chopped fresh Italian parsley

Steps:

  • Heat a 4- to 6-quart heavy pot over medium heat and add the olive oil and bay leaves. As soon as the bay leaves turn brown, add the garlic and cook, stirring constantly with a wooden spoon, for 30 seconds or until it is golden. Add the onions, bell pepper, and allspice and saute, stirring occasionally, for about 8 minutes, until the onions and peppers are softened but not brown.
  • Add the potatoes and stock; if the stock doesn't cover the potatoes, add just enough water to cover them. Turn up the heat, bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center.
  • Reduce the heat to medium, add the tomatoes and sausage, and simmer for 5 minutes. Season the mixture assertively with salt and pepper (you want to almost overseason the chowder at this point, to avoid having to stir it much once the fish is added).
  • Add the whole fillets and cook for 5 minutes, then remove from the heat, gently stir in the cilantro, and allow the chowder to sit for 10 minutes. (The fish will finish cooking during this time.) If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; 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 low heat; don't let it boil. Use a slotted spoon to mold the chunks of hake, the chorico, tomatoes, peppers, and potatoes in the center of large soup plates or shallow bowls, and ladle the savory tomato broth over. Sprinkle with the chopped parsley.

NEW ENGLAND FISH CHOWD'A



New England Fish Chowd'a image

Provided by Tyler Florence

Categories     appetizer

Time 1h10m

Yield 8 to 12 servings

Number Of Ingredients 16

2 dozen hard-shell clams, such as quahog
1 quart water
2 garlic cloves
4 bay leaves, divided
1/2 cup unsalted butter
2 cups potatoes, peeled and cubed
2 celery stalks, chopped
1 onion, chopped
2 inch strip salt pork
2 tablespoons fresh thyme
1/3 cup flour
2 ounces bottled clam juice
1/2 teaspoon sea salt
2 cups heavy cream
2 cups milk
4 pounds fish fillets, such as flounder, cut in 1-inch pieces

Steps:

  • Wash and scrub clams well to remove exterior sand then place in a large soup pot with boiling water. Add garlic and 2 bay leaves. Cover and steam over medium heat for 5 to 10 minutes until the clams open. Discard any that do not open. Remove clams from shells, roughly chop, and set aside. Strain the broth through cheesecloth as an added precaution to remove any grit.
  • Melt butter in the soup pot, saute potatoes, celery and onion for 5 minutes until soft and well coated. Add salt pork, thyme, and remaining bay leaves. Make a roux by sprinkling in flour and stirring until dissolved. Add the reserved clam broth, bring to a boil, stirring constantly to avoid lumps. Continue to simmer, stirring, for 15 minutes until thickened.
  • Add the chopped clams, bottled clam juice and sea salt. Pour in the cream and milk, cover, and cook until heated through. Add the fish fillets and continue to simmer another 5 minutes until the fish is opaque. Season with salt and pepper.
  • Serve with oyster crackers or crusty bread.

CATHY'S AMAZING FISH CHOWDER



Cathy's Amazing Fish Chowder image

Restaurant style comfort food directly from Maine that is easy to make and wonderful to eat!! Any white fish such as haddock may be used in place of the cod. Serve with crackers and corn bread if desired!! The real person that deserves full credit for this recipe is a wonderful mother named Cathy that lives in Chicago and loves her son in Kansas!!

Provided by JAY90

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h

Yield 8

Number Of Ingredients 8

1 pound sliced bacon
1 large onion, chopped
5 medium potatoes, peeled and diced
1 ½ pounds cod fillets, cut into 1 inch cubes
1 (12 fluid ounce) can evaporated milk
½ cup whole milk
2 tablespoons butter
salt and pepper to taste

Steps:

  • Place bacon strips in a large stockpot over medium-high heat. Cook bacon until crisp, then remove to paper towels to drain. Drain grease from the pot, reserving about 1 tablespoon. Set heat to medium, and fry onions in the reserved bacon grease until tender, about 5 minutes.
  • Add potatoes, and fill pot with just enough water to cover them. Bring to a boil, then cook until potatoes are almost tender, about 5 minutes. Add fish pieces, evaporated milk, whole milk, and butter. Bring to a boil, then simmer over low heat for 30 minutes. Season with salt and pepper to taste. Ladle into bowls, and top with crumbled bacon pieces.

Nutrition Facts : Calories 379 calories, Carbohydrate 30.7 g, Cholesterol 80.1 mg, Fat 15.5 g, Fiber 3.2 g, Protein 28.7 g, SaturatedFat 7 g, Sodium 563.9 mg, Sugar 7.3 g

BEST SEAFOOD CHOWDER



Best Seafood Chowder image

My husband is an avid fisherman. When a family get-together was planned and we had to bring something, we created this recipe using fish from our freezer. The chowder got rave reviews from the relatives! -Heather Saunders, Belchertown, Massachusetts

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h

Yield 32 servings (8 quarts).

Number Of Ingredients 16

1/2 pound sliced bacon, diced
2 medium onions, chopped
6 cups cubed peeled potatoes
4 cups water
1 pound bay or sea scallops, quartered
1 pound lobster meat, cut into 1-inch pieces
1 pound uncooked medium shrimp, peeled and deveined
1 pound cod, cut into 1-inch pieces
1 pound haddock, cut into 1-inch pieces
1/2 cup butter, melted
4 teaspoons salt
4 teaspoons minced fresh parsley
1/2 teaspoon curry powder
2 quarts whole milk
1 can (12 ounces) evaporated milk
Oyster crackers, optional

Steps:

  • In a large soup kettle or Dutch oven, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels; reserve drippings. Saute onions in drippings until tender. Add potatoes and water; bring to a boil. Cook for 10 minutes., Add the scallops, lobster, shrimp, cod and haddock. Cook for 10 minutes or until scallops are opaque, shrimp turn pink and fish flakes easily with a fork. Add the butter, salt, parsley and curry powder. Stir in milk and evaporated milk; heat through. Garnish with bacon, additional parsley, and oyster crackers, if desired.

Nutrition Facts : Calories 193 calories, Fat 9g fat (4g saturated fat), Cholesterol 76mg cholesterol, Sodium 625mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 17g protein.

MOM'S FISH CHOWDER



Mom's Fish Chowder image

Very rich, flavorful classic New England fish stew. You can use a variety of fish, including shellfish. It is best to avoid using exclusively oily fish, like mackerel or bluefish, but they are fine as part of a medley. It is also best to use a waxy variety of potato like Yukon gold, that will not fall apart in cooking.

Provided by Arlo3606

Categories     Chowders

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

8 tablespoons butter
2 medium onions
2 (8 ounce) bottles clam juice
3 medium potatoes
1 1/2 lbs scrod fish
1/2 lb shrimp
1 pint light cream
2 teaspoons salt (or to taste)
1 tablespoon dried dill (or to taste)
1/2 teaspoon ground black pepper (or to taste)
1 tablespoon Worcestershire sauce (or to taste)

Steps:

  • Dice the onions into 1/4-inch dice.
  • In a large, heavy-bottomed soup pot, melt the butter, then add the diced onions. Cook the onions until they are just translucent.
  • Peel and dice the potatoes into about 1/2-inch cubes. Add potatoes and clam juice. Simmer until potatoes are just barely tender.
  • About 15 minutes before serving, cut any filleted fish you are using into about 3-inch sections. (It will fall apart after cooking into bite-size pieces. Cutting it up smaller before cooking would yield pieces that are too small in the finished dish. Add fish and simmer about 10 minutes, or until the fish is just cooked through.).
  • To prevent breaking up pieces of fish, avoid stirring.
  • Add the light cream, Worcestershire sauce, salt, pepper, and dill. Heat through, taking care to keep the heat low and prevent the cream from curdling.

Nutrition Facts : Calories 923.5, Fat 68.3, SaturatedFat 42.1, Cholesterol 339.1, Sodium 1446.8, Carbohydrate 41.3, Fiber 3.3, Sugar 5.6, Protein 38.5

SOUTH COAST PORTUGUESE FISH CHOWDER



South Coast Portuguese Fish Chowder image

Provided by Florence Fabricant

Categories     dinner, soups and stews, main course

Time 1h

Yield 8 servings

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
2 bay leaves
1 tablespoon finely chopped garlic
2 medium onions (14 ounces), cut in 3/4-inch dice
1 medium green bell pepper, seeded and cut in 1/2-inch dice
1/4 teaspoon ground allspice
2 pounds Yukon Gold potatoes, peeled and sliced 1/3-inch thick
4 cups well-flavored fish or chicken stock
2 cups canned whole tomatoes with juice, in 1/2-inch dice
6 ounces spicy chorizo or andouille sausage, casing removed and sliced 1/4-inch thick
Sea salt and freshly ground black pepper
2 pounds skinless silver hake, cod, haddock or bass fillets, pin bones removed
1/4 cup finely chopped cilantro leaves and tender stems
2 tablespoons coarsely chopped flat-leaf parsley

Steps:

  • Heat a heavy 4- to 6-quart pot over medium heat. Add olive oil and bay leaves. When bay leaves turn brown, add garlic and cook, stirring with wooden spoon, until golden. Add onions, green pepper and allspice and saute, stirring occasionally, about 8 minutes, until onions are soft but not brown.
  • Add potatoes and stock. Stock should just cover potatoes. Add a little water if needed. Increase heat, cover and boil potatoes 10 minutes, until not quite tender.
  • Reduce heat to medium, add tomatoes and sausage and simmer 5 minutes. Season generously with salt and pepper; use enough so you will not have to stir in more once fish is added.
  • Add whole fish fillets, cook 5 minutes and remove from heat. Gently stir in cilantro and allow chowder to sit 10 minutes. Allow chowder to sit at room temperature 1 hour before serving, or cool briefly, then refrigerate up to 2 days, covering chowder after it is cold.
  • To serve, reheat chowder over low heat. Do not let it boil. Use slotted spoon to mound chunks of fish with sausage and vegetables in soup plates. Spoon tomato broth over and sprinkle with parsley.

Nutrition Facts : @context http, Calories 358, UnsaturatedFat 8 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 5 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 1163 milligrams, Sugar 7 grams

HEARTY FISH CHOWDER FROM REYNOLDS WRAP®



Hearty Fish Chowder from Reynolds Wrap® image

This creamy, hearty chowder is a hassle-free meal for a busy day ahead.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 6h20m

Yield 6

Number Of Ingredients 13

2 medium potatoes, chopped
1 cup chopped onion
2 cloves garlic, minced
1 (10.75 ounce) can condensed cream of celery soup
1 (10 ounce) package frozen whole kernel corn
1 (10 ounce) package frozen baby lima beans
1 ½ cups chicken broth
⅓ cup dry white wine or chicken broth
1 teaspoon lemon-pepper seasoning
1 pound fresh or frozen cod or other whitefish fillets
1 (14.5 ounce) can stewed tomatoes, undrained
⅓ cup nonfat dry milk powder
1 Reynolds® Slow Cooker Liner

Steps:

  • Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner. Open slow cooker liner and place it inside a slow cooker bowl. Fit liner snugly against the bottom and sides of bowl; pull top of liner over rim of bowl.
  • Combine potatoes, onion, garlic, cream of celery soup, corn, lima beans, broth, white wine and lemon-pepper seasoning.
  • Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3 1/2 hours.
  • Meanwhile, thaw fish if frozen. Rinse fish; pat dry with paper towels.
  • Place fish on the mixture in the cooker. If using low-heat setting, turn to high-heat setting. Cover and cook for 1 hour more. Add undrained tomatoes and nonfat dry milk powder to cooker, stirring gently to break up the fish. Carefully remove lid to allow steam to escape. Serve directly from slow cooker liner using a wooden or plastic utensil. Do not lift or transport liner with food inside. Cool slow cooker completely; remove liner and toss.

Nutrition Facts : Calories 314.2 calories, Carbohydrate 46.3 g, Cholesterol 40.6 mg, Fat 3.5 g, Fiber 6.7 g, Protein 23.1 g, SaturatedFat 0.8 g, Sodium 1022 mg, Sugar 10.9 g

PANFISH CHOWDER



Panfish Chowder image

With my husband being an avid hunter and fisherman, I can never have enough new fish and wild game recipes. We especially enjoy this rich chowder. It's a hearty dish with big chunks of fish, potatoes and bacon in a tempting creamy broth. -Cyndi Fliss, Bevent, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 6 servings.

Number Of Ingredients 13

6 bacon strips, cut into 1-inch pieces
2/3 cup chopped onion
1/2 cup chopped celery
3 medium potatoes, peeled and cubed
2 cups water
1/2 cup chopped carrots
2 tablespoons minced fresh parsley
1 tablespoon lemon juice
1/2 teaspoon dill weed
1/4 teaspoon garlic salt
1/8 teaspoon pepper
1 pound panfish fillets (perch, sunfish or crappie), cut into 1-inch chunks
1 cup half-and-half cream

Steps:

  • In a 3-qt. saucepan, cook the bacon over medium heat until crisp. Using a slotted spoon, remove bacon to paper towels; drain, reserving 2 tablespoons drippings. Saute onion and celery in reserved drippings until tender., Add the potatoes, water, carrots, parsley, lemon juice and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, until vegetables are tender, about 30 minutes. Add fish and bacon; simmer for 5 minutes or just until fish flakes with a fork. Add cream and heat through.

Nutrition Facts : Calories 325 calories, Fat 18g fat (8g saturated fat), Cholesterol 103mg cholesterol, Sodium 324mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.

JFK'S FISH CHOWDER



Jfk's Fish Chowder image

President Kennedy has a weak digestive tract and preferred blander, simpler, nourishing foods like this.

Provided by carrie sheridan

Categories     Chowders

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 lbs haddock
2 cups water
2 ounces diced salt pork (or bacon)
2 onions, sliced
4 large potatoes, peeled and diced
1 cup celery, chopped
1 bay leaf, crumbled
1 teaspoon salt
fresh ground pepper
boiling water, as needed
3 cups milk
1 (13 ounce) can evaporated milk
2 tablespoons butter

Steps:

  • Simmer haddock in a fish-poaching pan for 15 minutes. Drain. Reserve fish, broth and bones.
  • In a 10-inch skillet, saute diced pork until crisp. Remove pork with a slotted spoon and reserve.
  • Saute onion in the pork fat until golden brown.
  • Add fish (flaked), bones, potatoes, celery, bay leaf, salt and pepper.
  • Pour in fish broth plus enough boiling water to make 3 cups of liquid and simmer for 30 minutes.
  • Add milk and evaporated milk and simmer for 5 minutes. Correct seasonings and remove bay leaf and ALL the bones.
  • Add butter. Serve in a heated soup tureen and sprinkle top with salt pork.

Nutrition Facts : Calories 911.9, Fat 32.5, SaturatedFat 16.6, Cholesterol 229.4, Sodium 1661.3, Carbohydrate 88.1, Fiber 9.5, Sugar 5.7, Protein 66.6

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

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.

TAMMY'S FISH CHOWDER



Tammy's Fish Chowder image

Fish chowder that's a little thinner than restaurant chowders. I made this with a homemade fish stock made from sea bass and used the cooked fish from the stock for the chowder as well. Serve with crusty French bread.

Provided by Tammy

Categories     Soups, Stews and Chili Recipes     Chowders     Fish Chowder Recipes

Time 50m

Yield 6

Number Of Ingredients 15

1 tablespoon olive oil
1 tablespoon butter
2 yellow onions, diced
3 ribs celery, diced
½ cup white wine
4 potatoes, chopped
2 cups fish stock
1 tablespoon chopped fresh thyme
1 teaspoon seafood seasoning (such as Old Bay®)
1 bay leaf
salt and ground black pepper to taste
1 cup heavy whipping cream
1 (4 ounce) fillet sea bass, chopped, or more to taste
½ teaspoon white sugar
3 dashes hot sauce

Steps:

  • Heat olive oil and butter in a large stockpot over medium heat; cook and stir onions and celery in the hot oil until softened, about 5 minutes. Add wine; raise heat to medium-high and cook until wine is reduced by half, 2 to 3 minutes.
  • Mix potatoes, fish stock, thyme, seafood seasoning, bay leaf, salt, and pepper into onion mixture; bring to a boil, reduce heat to medium-low, cover stockpot, and simmer until potatoes are tender but not falling apart, 10 to 15 minutes.
  • Heat cream in a small saucepan over medium heat just until cream is steaming, about 5 minutes. Stir cream and sea bass into potato mixture; cook until sea bass is cooked through, about 10 minutes. Season chowder with sugar, hot sauce, salt, and pepper.

Nutrition Facts : Calories 354.4 calories, Carbohydrate 31.9 g, Cholesterol 67.3 mg, Fat 19.9 g, Fiber 4.4 g, Protein 9.5 g, SaturatedFat 10.9 g, Sodium 460.5 mg, Sugar 4 g

FRENCH FISH CHOWDER



French Fish Chowder image

Provided by Pierre Franey

Categories     dinner, pastas, soups and stews, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 19

3/4 pound skinless, boneless codfish
3/4 pound skinless, boneless halibut or red snapper
3 tablespoons olive oil
1/2 cup finely chopped onions
1 cup finely chopped celery
1 tablespoon finely chopped garlic
1 cup diced red or green pepper
2 teaspoons turmeric
1/4 teaspoon saffron stems (optional)
1 cup dry white wine
3 cups canned crushed tomatoes
1 bay leaf
2 sprigs fresh thyme or 1 teaspoon dried
1/4 teaspoon dried red pepper flakes
4 cups fish broth or water
Salt and freshly ground pepper
1/2 cup orzo
1/4 cup chopped fresh basil or Italian parsley
Garlic croutons (see recipe)

Steps:

  • Cut the fish into 1-inch cubes.
  • Heat the oil in a large saucepan or kettle, and add the onions, celery, garlic and peppers. Cook, stirring, over medium heat, about 5 minutes. Add turmeric, saffron, wine, tomatoes, bay leaf, thyme, pepper flakes, fish broth or water, salt and pepper. Bring to a boil and simmer for 5 minutes.
  • Add the orzo, stir well and simmer for 7 to 8 minutes or until the orzo is tender.
  • Add the fish, stir, bring to a boil and simmer for 3 minutes. Remove the bay leaf, sprinkle with basil and serve with the garlic croutons.

Nutrition Facts : @context http, Calories 315, UnsaturatedFat 7 grams, Carbohydrate 23 grams, Fat 10 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 1193 milligrams, Sugar 8 grams, TransFat 0 grams

TAMPA'S OWN FISH CHOWDER



Tampa's Own Fish Chowder image

An awful lot of hoopla and celebrating goes on in Tampa in February and this chowder/stew is often served. I finaly got this wonderful recipe, after years of asking, from a friend who admitted it was from the Gasperilla Cookbook. Full flavored and hearty and easy to put together. Serve with warm crusty bread or big ole' homemade croutons. Time is estimated. I guess it depends on how fast one dices.

Provided by Bitsie

Categories     Chowders

Time 50m

Yield 6 serving(s)

Number Of Ingredients 18

1 lb red snapper fillets or 1 lb grouper fillet
1/2 cup diced cooked boneless skinless chicken
2 slices bacon
1 cup diced potato
2/3 cup chopped onion
1 minced garlic clove
1/4 cup diced carrot
1 tablespoon dice celery
1 lemon, juice of
1 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon paprika
1/4 teaspoon ground dill
2 cups half-and-half cream
2 cups hot water (not quite boiling)
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
2 tablespoons dry white wine, can be added if desired (optional)

Steps:

  • Fry bacon & remove from pan.
  • Add onions & garlic to drippings.
  • Saute' until tender but not browned.
  • Add the water, potatoes, carrots, celery, and paprika.
  • Cook until the potatoes are almost done.
  • Cut fish into 1 inch pieces.
  • Add the rest of the seasonings, the fish and cooked chicken at the same time.
  • Cook until fish becomes flaky this only takes a short time depending on thickness of fish.
  • Pour in the Half & Half and white wine, stir well.

Nutrition Facts : Calories 245.9, Fat 11.9, SaturatedFat 6.5, Cholesterol 67.2, Sodium 495.6, Carbohydrate 11, Fiber 1.1, Sugar 1.6, Protein 23.4

PAPA JOE'S FISH CHOWDER



Papa Joe's Fish chowder image

My greatest memory from papa joe, is wonderful cooking.He's an old chef way back when.

Provided by maria maxey @crazychelf

Categories     Fish

Number Of Ingredients 5

2 teaspoon(s) fresh crushed red peppers.(or dry red peppers)
1 medium chopped onion
1/4 cup(s) of water
2 pound(s) of white thick fish (or pollock)
4 medium potatoes (chopped )

Steps:

  • ADD .Sautey onions little bit olive oil( 1TSP)
  • Potatoes and crush peppers .AND cook for only 2-3 minutes.
  • HALFWAY done potatoes,Add fish salt, pepper for taste. Add more potatoe if needed.
  • ADD a little milk(low fat milk,Or LIGHT CREAM) Just add to your taste . AND let it cook until fish is nice and tender. Serve, with a crusty slice of bread and butter,and nice glass of white oro wine. Enjoy and make new memories,with family friends and grandbabies. Thank You Papa JOE .

Tips:

  • Use a variety of fish: For a more complex flavor, use a combination of white fish, such as cod, haddock, or pollock, and a stronger-flavored fish, such as salmon or halibut.
  • Don't overcook the fish: Fish cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and dry.
  • Use a good quality clam chowder base: A good quality clam chowder base will make a big difference in the flavor of your soup. Look for a base that is made with fresh clams and a flavorful broth.
  • Add some vegetables: Vegetables add flavor, color, and nutrients to your soup. Some good choices include onions, celery, carrots, and potatoes.
  • Season the soup to taste: Season the soup with salt, pepper, and other spices to taste. You may also want to add a splash of lemon juice or vinegar for a bit of acidity.
  • Serve the soup hot: Serve the soup hot, garnished with fresh parsley or chives.

Conclusion:

Papa Joe's Fish Chowder is a classic New England seafood soup that is perfect for a cold winter day. It is made with a variety of fish, a flavorful clam chowder base, and plenty of vegetables. This soup is easy to make and can be tailored to your own taste. So next time you are looking for a delicious and comforting soup, give Papa Joe's Fish Chowder a try.

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