Dec 282014

Fish Chowder

Fish Chowder


  • 2 tablespoons fat–margarine, oil, bacon grease etc.
  • 1 large onion, finely chopped
  • 2 stalks celery, chopped
  • 2 cups tap water
  • 5 medium potatoes, peeled and chopped
  • 1 pound frozen fish fillets
  • 4 or 5 cups milk (dairy or unsweetened soy or unsweetened almond)
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 cup cold water
  • 1/3 cup flour (rice flour or wheat flour)
  • a jar with a tight fitting lid


This soup is very good, and an excellent way to make a pound of fish go a long way.  First get out a good sized soup pot.  Melt the fat in it and sauté the onion and celery until they are tender.  Add 2-cups of water and the potatoes.  Cover and simmer for about 15 to 20-minutes.  While the vegetables are simmering, cut the fish into chunks about an inch square.  Add the fish to the potatoes.  Cover and continue simmering for about 10-minutes.  If the fish is room temperature, it will only take about 5-minutes.  If the fish is still frozen it might take 15-minutes. The fish will be opaque and flake easily when it is done.  Next add the milk, salt and pepper.  Heat gently while you do the next part.

In a pint sized jar, combine 1-cup cold tap water and 1/3-cup flour.  Screw on the lid.  Shake and shake the jar until the flour is dissolved in the water.  Pour this mixture into the pot of hot soup.  Stir it up and bring the whole thing to a slow boil.  Boil and stir for a full minute, or until everything is nicely thickened.  If you’re using rice flour then simmer for at least 5-minutes to thicken properly. Serve hot with crackers and Waldorf Salad.

This is very similar to clam chowder, except it uses less expensive frozen fish fillets.  If you liked, you could replace the fish with two 10-ounce cans of clams (undrained).  This will cost a couple dollars more, but it will be the best Clam Chowder you have ever had.

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