Traveling Across

Fish Chowder

Home >> Recipes >> Soup Recipes

Did You Know

Beef Recipes
Bison Recipes
Bread Recipes
Breakfast Recipes
Cakes & Frosting Recipes
Candy Recipes
Cookie Recipes
Cool Treat Recipes
Dessert Recipes
Drink Recipes
Lamb Recipes
Pastry Recipes
Pie Recipes
Pork Recipes
Poultry Recipes
Preserve Recipes
Salad Recipes
Sauce Recipes
Seafood Recipes
Side Dish Recipes
Snack Recipes
Soup Recipes
Vegetarian Recipes


1 pound white fish; de-boned (recommend whiting or haddock)
2 tablespoons butter
1 large onion; finely diced
1 or 2 cloves garlic; crushed
4 medium potatoes; diced
1 1/2 cups canned whole tomatoes
2 sprigs fresh thyme
2 sprigs fresh parsley
1 or 2 bay leaves
salt & freshly ground black pepper to taste
pinch of cayenne pepper
1 1/4 cups hot water
5/8 cup milk
8 plain crackers; crushed
1 tablespoon fresh parsley; chopped

Make sure all bones are removed from fish and cut into bit-size pieces. Melt butter in a large soup pot over medium heat and sweat the onion, garlic and potatoes for 5-8 minutes. Half tomatoes if they are whole and firm, then add tomatoes and all herbs and seasonings to soup mixture. Pour in hot water and continue to cook.

Bring the soup to a boil and then reduce heat to simmer for 20-30 minutes, or until potatoes are cooked. When potatoes are still slightly firm, but not completely cooked through, add the fish for the final 10-minutes of cooking. Taste for seasoning and make sure fish is cooked through. Add milk and stir over low heat for 3-5 minutes until slightly thickened.

Place crushed crackers in the bottom of soup bowls for serving and pour the soup over the top. Sprinkle with chopped parsley and serve with warm Fresh bread or crispy rolls for dipping.

Makes 4 servings

About Us | Contact Us | Did You Know Facts | Jokes | Puzzles | Recipes | Suggest a Site | Tributes

Copyright A View of America 1998 all rights reserved any and all content on this site is protected by law. Any use without written permission is strictly prohibited.