Fisherman'S Chowder
Fisherman's Chowder is a hearty, comforting seafood soup with tender fish, potatoes, and onions, enriched with milk and butter for a creamy, savory flavor perfect for chilly days.
Ingredients
Instructions
- Skin and bone the fish, then cut into 2 or 3 pieces.
- In a 4-quart pan, sauté onions with 1/4 cup margarine or butter until golden.
- Cook, uncovered, for 10 minutes.
- Add sliced potatoes, 1 teaspoon salt, 1/2 teaspoon pepper, and boiling water; stir well.
- Arrange fish on top of the vegetables.
- Cover and simmer for 15 to 20 minutes or until vegetables are tender.
- Add scalded milk and 3 tablespoons butter, then heat without boiling.
Tips & Substitutions
For a richer flavor, consider adding a splash of white wine while sautéing the onions. If fresh fish isn't available, use frozen fillets, ensuring they are thawed and patted dry before cooking. You can also substitute with other firm fish types in this chowder. For a bit of heat, try adding a pinch of cayenne pepper. This dish pairs beautifully with Corn And Crawfish Soup.
Serving Suggestions
Serve the chowder hot, garnished with fresh herbs like parsley or dill for added freshness. It pairs wonderfully with crusty bread or crackers for dipping. Consider serving a light salad on the side to balance the richness of the chowder. For a complete seafood experience, browse more American recipes that feature fish as the star ingredient.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm the chowder on the stove over low heat, stirring frequently to prevent it from sticking to the bottom. Avoid boiling it to maintain the creamy texture. If the chowder thickens too much, add a little water or milk to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Fisherman'S Chowder contains roughly 1182 calories, with 25g protein, 150g carbohydrates, and 54g fat. It is an excellent source of potassium (69% of the Daily Value), vitamin C (51% of the Daily Value), and protein (50% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fish for this chowder?
Absolutely! While the recipe calls for fresh fish, you can substitute it with any firm white fish like cod or haddock. Just make sure to adjust the cooking time slightly if using thicker fillets.
How do I make this chowder thicker?
To achieve a thicker consistency, you can mash some of the potatoes after they are cooked, which will naturally thicken the chowder. Alternatively, mix a tablespoon of cornstarch with cold water and stir it into the chowder, cooking until it thickens.
Can I make this chowder ahead of time?
Yes, you can prepare the chowder ahead of time. Just follow the recipe up to the point of adding the milk and butter. Let it cool before storing it in the fridge. When ready to serve, gently reheat and then add the milk and butter for the best flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).