Fish Chowder


  • 2 tablespoons butter
  • 2 cups chopped onion
  • 1 -2 cups fresh mushrooms, sliced
  • 1 stalk celery, chopped
  • 4 cups chicken stock
  • 4 cups diced potatoes
  • 1 ear of fresh corn, cut kernels off ear; or use canned or frozen corn
  • 2 pounds cod, diced into 1/2 inch cubes
  • 1/2 teaspoon Bay Spice
  • salt to taste
  • ground black pepper to taste
  • 1 cup clam juice
  • 1/2 cup all-purpose flour
  • 12 oz Half & Half or milk of choice


  1. 1In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
  2. 2Add chicken stock and potatoes; simmer for 10 minutes.
  3. 3Add fish, and corn; simmer another 10 minutes.
  4. 4Season to taste with Old Bay seasoning, salt and pepper. Mix together clam juice and flour until smooth; stir into soup with milk and heat until thickened.  Remove from heat.  Serve.


  • This recipe is perfect for left over fish.
  • I add a tsp of fish sauce to the clam juice and flour mixture.
  • I love mushrooms and add more than 1 cup!

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