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Fish and Veggie Chowder

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“Now that it is getting cooler here this is a great filling chowder! Serve with Oyster crackers.”

Ingredients Nutrition

  • 5 slices bacon, thin-sliced
  • 2 lbs red potatoes, scrubbed and cubed
  • 2 cups onions, chopped
  • 2 cups carrots, sliced
  • 1 cup celery, sliced
  • 1 tablespoon Old Bay Seasoning
  • 2 cups water
  • 2 chicken bouillon cubes
  • 2 (11 ounce) cans corn, drained
  • 1 12 lbs cod, cut in 1 inch chunks (bones removed)
  • 5 cups whole milk
  • 13 cup flour
  • 1 teaspoon salt


  1. Fry bacon in a 5 quart pot until crisp; drain on paper towels, then crumble. Discard all but 1 tablespoon fat.
  2. Add potatoes, onions, carrots and celery to pot. Saute over medium-high heat 4 minutes or until onions wilt. Add seasonings, water and broth cubes. Bring to a boil, reduce heat, cover and simmer 6 to 8 minutes until vegetables are tender.
  3. Add corn, fish and 4 cups of milk to pot; return to a simmer. Whisk flour into remaining 1 cup milk until blended. Stir into chowder; add salt. Cook, stirring gently, 4 to 6 minutes until fish is cooked and chowder thickens slightly. Ladle into bowls; sprinkle with bacon.

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