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Fish Chowder

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“A quick and easy chowder that you will make again and again. Basic recipe came from The Gloucester Fishermens Wives Cookbook.”
READY IN:
1hr
SERVES:
8-10
YIELD:
8-10 Cups
UNITS:
US

Ingredients Nutrition

  • 2 lbs cusk (or other good chowder fish, if using Cusk cut into good bite size pieces) or 2 lbs haddock, cut in 1" cubes (or other good chowder fish, if using Cusk cut into good bite size pieces)
  • 3 onions, diced
  • 4 cups diced raw potatoes
  • 1 can evaporated milk
  • 3 cups fresh milk (1%, 2% or Whole)
  • 14 lb butter
  • 12 teaspoon ground pepper
  • 12 teaspoon salt
  • 14 teaspoon savory (optional)
  • 2 cans clam broth or 2 cups water

Directions

  1. Cook onions and potatoes in broth or water until almost tender.
  2. Add fish and complete cooking.
  3. When fish flakes easily, add butter, salt, 1/2 the pepper, savory and all the milk.
  4. Heat completely without boiling (very important, never boil any chowder).
  5. Sprinkle with remaining pepper and serve with oyster crackers or saltines.
  6. Note: If you want more potatoes or fish just add more broth and milk.

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