Creamy Fish Chowder with Corn and Potatoes

25 Sep
Creamy Fish Chowder with Corn and Potatoes

Creamy Fish Chowder with Corn and Potatoes

My husband made this delightful (and decadent) creamy fish chowder over the weekend from some of the sea bass we caught off the central coast of Oregon a few weeks ago. He accomplished this after helping me can all those tomatoes I wrote about last post. Super Dad!  I played a minor role in the making of this, helping with a few measurements and prepping the potatoes, but I mainly taste-tested it along the way and of course ate a heaping bowl of it for dinner. Now we have several bags of it frozen for future quick and easy meals.

p.s. The tripod holder insert-thingy on the bottom of my camera broke just as I was setting up to take photos. Because I did not have my thinking cap on, I ended up using a flash for some of the shots, instead of rubberbanding it to the tripod or some other method of securing it (DOH!). Time for a new camera? Yes, I think so.

Fish Chowder Ingredients

Fish Chowder Ingredients

Creamy Fish Chowder with Corn and Potatoes

4 sea bass filets, or other white fish (about 1 pound)
Milk for soaking the fish
6 strips of bacon (optional)
1/3 cup real butter
1 cup onion, diced
1/3 cup flour
8 cups lowfat milk
4 medium potatoes, peeled and 1/2-inch diced
1 cup sweet white corn (fresh or frozen)
Pinch of cayenne pepper
Paprika, to taste
Mrs. Dash Table Blend, to taste
Black pepper, to taste

Soak the fish in a bowl of milk mixed half and half with water for at least an hour, or longer in the refrigerator. Meanwhile, cook up a mess of bacon. My husband cooked an entire pound and the leftovers were used for garnish and a BLT for his lunch the next day.  He said he was tempted to use some of the bacon drippings to prepare the roux, but decided his heart would thank him for not doing that. Besides, adding the bacon to the soup gave it plenty of flavor.

Big Pot of Fish Chowder

Big Pot of Fish Chowder

In a large soup pot, melt the butter and cook the onions until just starting to soften. Add the flour, whisking until a paste forms. Very slowly add about half the milk, whisking constantly. Bring up to a simmer until it starts to thicken, then add the rest of the milk, the potatoes, corn, and seasonings. Also add the bacon, which should be chopped at this point.

Bring the soup back up to a low simmer. You need to monitor the heat and stir often, as the milk could scald and stick to the bottom of the pot if you’re not careful.  After about 15 minutes of simmering, cut the fish into bite size pieces and add to the pot, once again bringing up to a simmer until the potatoes and fish are done. Ladle into bowls and garnish with additional chopped bacon. I cheated and ate my garnish first instead.

Creamy Fish Chowder with Corn and Potatoes

Creamy Fish Chowder with Corn and Potatoes

5 Responses to “Creamy Fish Chowder with Corn and Potatoes”

  1. loveyourdna September 25, 2013 at 4:30 pm #

    OMG!!! that is all. ; )


  2. Sheila September 25, 2013 at 6:25 pm #

    IMO, bacon is key to a good chowder. I’ve come to appreciate a leek over onions in this kind of stew too.


    • anotherfoodieblogger September 25, 2013 at 10:28 pm #

      I think I’ll try my hand at leeks next time. I once bought a bunch of them and forgot about them in the fridge and they spoiled. Thanks Sheila, I will try to use some leeks in my cooking. Gosh, I’ve had some great potato and leek soup at restaurants, I just need to expand my horizons, huh? 🙂



  1. A Weekend of Fishing and Camp Food Recipes | anotherfoodieblogger - October 23, 2013

    […] Creamy Fish Chowder with Corn and Potatoes […]


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