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Sunday Chefs

Easy Fish Chowder

This recipe is a simple basic chowder fabulous on its own but can be adapted in a lot of different ways.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4
Course: Appetizer, Main Course, Side Dish, Soup
Cuisine: American, irish
Ingredients Method Notes

Ingredients
  

  • 1 medium Onion Diced
  • 3 tbsp Butter Salted or unsalted
  • 1 8 oz bottle Clam juice I use Snow's Bumblebee Brand
  • 1 12 oz Evaporated Skim Milk Can
  • 2 cups Potatoes Cubed
  • 1 lb. Cod Any white fish (haddock or cod)
  • 1 cup Water

Method
 

  1. Brown onions in butter. After the onions have browned add the potatoes, clam juice Snow’s,Clam Juice All Natural, 8 oz and water. Lay fish on top, skin side up. Simmer, peel skin off fish (most times, I find there is no skin on the fish).  Stir, breaking up fish a little. When the potatoes are tender, add the evaporated milk and simmer a few minutes.  Add butter a few minutes before done.

Notes

Possible additions: crisp bacon, green onions, corn, heavy cream, substitute clams for fish, carrots.
TIP: If you get the fish home and it smells a bit fishy, soak in milk for at least a 1/2 hour and it usually takes most if not all of the smell away.
Allergy Information: Contains shellfish (clam juice), Fish, dairy, but egg free, nut free, peanut free and gluten free. 
Serve with Chowder Crackers