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Yankyee Girl Downunder's Fish Chowder

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“I wanted some fish chowder utilising the fish I buy regularly, Basa, it's economical. I also wanted to use something other than white potato. I used swede/rutabaga. I think the variations here could include adding 1/2 cup frozen corn kernels or peas. Add these in with the veges at the beginning to ensure they are thorougly cooked. You can omit the bacon if you wish.”

Ingredients Nutrition


  1. Place swede, carrot, onion, spices & enough water to cover in a large pot.
  2. Bring to a boil. Cook until swede & carrot are just done.
  3. Meanwhile cook the bacon in a fry pan until all fat is rendered and bacon is crispy. Remove bacon & set aside.
  4. Add butter to bacon drippings, once butter is melted add in flour and wisk, cooking for 1 minute. Set this roux aside.
  5. Once vegetables are just done add roux into pot on medium-high heat stirring until thickened.
  6. Add in fish and half the bacon, lower heat to a gentle simmer for 5 mins or until fish is done.
  7. Add in cream, milk. Stir and gently bring to a simmer.
  8. Season with salt in pepper to taste.
  9. Garnish with remaining bacon.
  10. Prep & Cooking times are approximate. I serve with a cheesy drop style biscuit that I developed to be similar to the Cheddar Bay ones from Red Lobster. Keep an eye out for it in my other recipes. (Yes there are heaps of copy cat's but I couldn't find one that doesn't use bisquik).

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