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Fish Chowder

A recipe by Julie Van Rosendaal

Fish Chowder

Total Time:






Skill Level:



  • 1 Tbsp. canola or olive oil
  • 1 Tbsp. butter
  • 1 onion, finely chopped
  • 1 small red, yellow or orange pepper, seeded and chopped
  • 1 celery stalk, diced
  • 3 Tbsp. flour
  • 3 cups chicken stock
  • 1 cup half & half or 2% milk
  • 2 thin-skinned potatoes, scrubbed and diced (don’t bother peeling them)
  • 1 frozen, fresh or canned corn kernels
  • 1 lb. fresh cod
  • ¼ cup chopped curly or Italian parsley (optional)
  • salt and pepper, to taste

How to Make It

In a large pot or Dutch oven, heat the oil and butter over medium heat. Once the foam has subsided, add the onion and cook for about 5 minutes, until soft. Add the red pepper and celery and cook for a few more minutes, until they soften as well. Add the flour and stir to coat, then add the stock and cream and bring to a simmer, stirring often, until thickened and smooth.

Stir in the potatoes and corn, bring back to a simmer and cook for 15 minutes, or until the potatoes are just tender. Add the cod—it should cook through in a few minutes. Stir in the parsley (if you’re using it), and season with salt and pepper.

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