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Fish Chowder


  • 1 pound skinless firm fish fillets, cut into 1-inch pieces
  • 3 strips bacon
  • ½ cup chopped onion
  • 2 cups hot water
  • 1 cup diced potatoes
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 cups milk
  • 2 tablespoons finely chopped fresh parsley

Fry bacon over medium heat until crisp. Remove, crumble and set aside. Put 1 tablespoon bacon drippings in large saucepan, discarding the rest. Add onion and cook over medium heat until slightly brown. Add water, potatoes, salt and pepper; cook until potatoes are partially tender, about 10 minutes. Add fish and cook until potatoes are done and fish can be flaked easily with a fork, about 10 minutes. Add milk and heat. Do not boil. Place in serving bowls. Sprinkle with bacon and parsley.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas