Author Topic: Fish chowder recipe  (Read 1408 times)

Offline crappieslayer56

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Fish chowder recipe
« on: Sep 30, 2018, 06:26 PM »
Does anyone have any good fish chowder recipes? I’m looking to expand my horizons a little bit, thanks in advance!

Offline Agronomist_at_IA

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Re: Fish chowder recipe
« Reply #1 on: Sep 30, 2018, 06:37 PM »
Sounds yummy.....I wouldn't mind one.

Offline esox_xtm

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Re: Fish chowder recipe
« Reply #2 on: Sep 30, 2018, 06:58 PM »
Here's one for ya. Pretty basic but a good start...

No-Holds-Barred Cod Chowder

1/4   pound good bacon, diced
1   large onion, chopped
3   medium potatoes (about 1 pound), peeled and cut into ½-inch cubes
4   cups fish stock or chicken stock, preferably homemade
1   to 2 pounds boneless cod, cut into 1-inch chunks
2   cups corn kernels (frozen are fine)
1   cup heavy whipping cream
   Salt and freshly ground black pepper to taste

In a 3- or 4-quart kettle, saute bacon over medium heat until crisp. Remove bacon and reserve.

Still over medium heat, cook onion and potatoes in remaining bacon fat, stirring occasionally, until onion is soft and potato lightly browned, about 10 minutes. Heat stock separately.

When stock is warm, add it to potatoes and onions and simmer over medium-low heat until potatoes are just tender, about 10 minutes. Add fish chunks and corn and cook until fish is tender but not quite flaky, 8 minutes or so. Over low heat, add cream, then taste for salt and pepper (this chowder is good with lots). When heated through, garnish with the reserved bacon and serve. Makes 4 servings.

Variation: Fillets of almost any white-fleshed fish can be substituted. Adjust cooking times accordingly.
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Offline appleye

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Re: Fish chowder recipe
« Reply #3 on: Sep 30, 2018, 07:05 PM »
Best one I've ever found! I found it here I don't use green peppers wife doesn't like them.

Offline icerod

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Knutson’s Fish Chowder

•   1-1/2 pounds of fish fillets (northern pike, bass, walleye, bluegill, crappies, any white meat fish will do. All fish should be skin free)
•   2-1/2 cups potatoes (diced, or as many as you want)
•   1 cup of onions (chopped, or as much as you want)
•   1 cup of celery (optional)
•   1/2 cup green pepper (optional)
•   1/4 cup  chopped parsley
•   1 can evaporated milk
•   1- 8 ounce package of cream cheese
•   1 small carton of whipping cream
•   1/2  cup of carrots( chopped, or as much as you want)
•   1/2  teaspoon of salt and pepper to taste, or season salt
•   1/2  teaspoon of oregano leaves (chopped)
•   2 Tablespoons of butter
•   Chives (chopped)
•   Shredded cheese (optional)
•   Chicken broth or water

      Place fish, potatoes, onions, carrots, celery, green pepper, and parsley into a kettle and add enough water or (chicken broth) to cover.  Boil until potatoes are tender (15 min or so).  Lower heat and add milk, cream cheese, whipping cream, butter, and season salt (salt and pepper). Stir frequently so milk products don’t burn.  Do not boil.  Sprinkle shredded cheese and chives in bowl when serving (optional).

I like using chicken broth instead of water.  I never measure the vegetables or fish I just add until I get a pot full. You can add different seasoning if you would like.  If you need to add more liquid, add milk. Great dish to take on the ice with you and heat up on your Mr. heater.
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Offline jackcott

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Re: Fish chowder recipe
« Reply #4 on: Oct 08, 2018, 08:05 PM »
Hello from Minnesota....

Not quite chowder, but our fish soup is tasty. The wine infused buttery broth is stellar.
3/4 cup butter
2 onions, chopped
2 cloves garlic (minced)
1 bunch fresh parsley, (chopped)
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup water
1 1/2 cups white wine (Chablis)
2 large filets (walleye, northern pike or fish of your choice)

Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.

Stir in fish. Bring to boil. Lower heat, cover and simmer 15 minutes or until fish is cooked. Ladle soup into bowls and serve with warm, crusty bread!

Offline esox_xtm

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Re: Fish chowder recipe
« Reply #5 on: Oct 10, 2018, 01:16 PM »
Welcome to IS Jack! Great place for all kinds of stuff. Fun people and lots of viewpoints. Recipe looks good, I like fish and I like to eat so it may wind up trialed in my kitchen.

Do visit your profile and update your location so folks can see at a glance where you hail from. Doesn't have to be a street address, something general will do; "West Central MN" would work. Or Alexandra, MN. But something so we won't mistake you for a Packers fan...  ;)2
To fish or not to fish? That's a stupid question!

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Offline rgfixit

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Re: Fish chowder recipe
« Reply #6 on: Oct 19, 2018, 06:57 AM »
I first put this recipe up in '03. Lot's of members have enjoyed it. Simple and delish!

Perch Chowder (or Chowdah)
1 cup each diced (about 1/4" cube)
1 can whole kernal corn (drained)
1 can chopped tomatoes
3 cups cubed perch fillets (or more)
3 whole bay leaves
2 Knorr vegetable boullion cubes (extra large cubes)
4-6 cups hot water or fish stock

Put vegetables in pot with bay leaves and boullion cubes, cover with water and bring to a boil...reduce heat and simmer 1 hour (minimum)
Season to taste with: Sea or Kosher salt, black pepper, pinch of Rosemary, dash of Old Bay ( We like lots of pepper...BAM!)

When vegetables are tender add perch and simmer 1/2 hour more

Serve with a topping of grated Romano cheese and a side of Garlic Toast

*replace perch with any white flesh fish
*replace part of water with canned clam juice, fish or vegetable stock...chicken stock will work as well
*chopped scallions or leeks for onions

"Did you ever get the feeling that the world was a tuxedo and you were a pair of brown shoes?"

Offline captain54

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Re: Fish chowder recipe
« Reply #7 on: Nov 06, 2018, 07:07 AM »
I made a big pot of Manhattan fish chowder. I got a recipe but added a few ingredients.
2 cans of minced clams
2 cans of dice tomatoes
4 big while potatoes cubed
3 large carrots iced thin
3 medium onions cut in half an sliced thin
2 cups of chopped celery
4 cloves of garlic
1 jalapeno pepper seeded and diced
3 tablespoons of olive
Add oil to a stock pot add veggies cook for 10 minutes on medium heat
Add tomatoes and minced  clams
2 table spoons of lemon juice
1/2 dry white wine
course black pepper,salt,and old bay seafood spice
Add 4 cans of water
Cook till all veggies are tender
I used 4 large fillets of ice caught LM bass,yea bass lol
I cube up the very thick fillets and added them for about 15 minutes
 Turn out first class spectacular.
I've not eat bass in 20 plus years but plan on keeping  4 big one this winter and making 2 pot of chowder.
I added,the jalapeno the clams,the lemon juice the white wine.

Offline bullpine

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Re: Fish chowder recipe
« Reply #8 on: Nov 13, 2018, 04:26 PM »
First reply post, Esox,  wins. As there is bacon and a cup of cream in the recipe.  I have to have bacon in my fish chowder.

Offline icerod

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Re: Fish chowder recipe
« Reply #9 on: Nov 14, 2018, 11:44 AM »
Icerod here the creator of Knutson's Fish chowder, I am very pleased some people have tried my chowder. I have  one little tip or change on it. I now add my fish at the end of the cooking process. I have found that some fish fall apart if cooked to long so now I add it towards the end. I hope you continue to enjoy the great cooking that goes on ICESHANTY.

Offline bpdeer57

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Re: Fish chowder recipe
« Reply #10 on: Nov 24, 2018, 02:51 PM »
If you go to the NH Fish and game I’ve fishing Page their is a video of a guy making fish chowder on the ice with fresh caught fish. Looks good.

Offline buzzbomb

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Re: Fish chowder recipe
« Reply #11 on: Nov 28, 2018, 03:41 PM »
If I'm not making New England style, to get the same consistency and taste as the Campbell's Manhattan Style Clam Chowder I use a can of tomato paste, either instead of diced tomatoes or in addition.  If you like Manhattan style give it a try.
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Offline firefish

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Re: Fish chowder recipe
« Reply #12 on: Dec 04, 2018, 08:18 AM »
I have a good recipe but it's not with me, but I want to chime in and say that mine is made with walleye cheeks instead of the actual filet of fish.  It certainly gives the chowder a more authentic clam chowder texture.  Just wanted to throw that out there in case no one had thought of it.

Offline sploke

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Re: Fish chowder recipe
« Reply #13 on: Dec 04, 2018, 08:45 AM »
I catch a bunch of cusk every year specifically for chowder.  I clean/skin/filet immediately, and freeze the filets and the heads/bones separately to bring home.

I start with this recipe to make stock:

Then use this recipe for the chowder, I cook this in a large cast-iron dutch oven:

Cook a few slices of bacon or a few oz of salt pork to render some fat, add some olive oil and/or butter if more fat is needed
Saute 2 chopped onions until soft
Add 1/2c white wine and cook uncovered until reduced by half
Add 1.5lbs chopped yukon gold potatoes, homemade fish stock, 1 bay leaf, a few sprigs of fresh thyme, salt and pepper to taste.  Liquid in the pot should cover the potatoes.  Add more stock or more potatoes accordingly.  Cook on med-low heat for ~15-20 min until potatoes are almost done.
Add ~2lbs chopped fish filets, 1.5c heavy cream and 2T chopped dill.  Cook on low heat for about 10 min until fish is cooked through

Sometimes I also add corn, you can season with Old Bay if desired.  I usually make a big batch, it freezes well.  Making the fish stock is extra work, but it makes for a very fish, flavorful chowder.


Offline FG Steve

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Re: Fish chowder recipe
« Reply #14 on: Jan 26, 2019, 09:33 AM »
Thanks to everyone for posting the chowder recipes.  It inspired me to finally try my own, and it turned out great!  It's posted over in the Idaho recipe thread:

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