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Fish Chowder

in quick and easy whole grain dairy free gluten free overnight guaranteed classic


If there's one thing every person in Maine has, it's their own secret recipe for fish chowder. Since these recipes are secret, they're never written down. And if you do manage to wheedle a recipe out of anyone, it's liable to be along the lines of "Take some fish, some potatoes, some onion...then cook it until it's done."

Fish chowder is a staple of the church supper fund-raisers, but some chowders are too watery, too chunky, or just downright tasteless. Use our recipe as starting point, but with time and tasting, you'll develop your own secret chowder recipe as well.

At a glance

7 cups, about 5 servings


Choose your measure:

  • 1/4 cup (4 tablespoons) butter or margarine
  • 1 large (or 2 medium) onions, chopped
  • 2 large potatoes, diced into 1/2" pieces (peeling optional)
  • 1 to 1 1/2 pounds boned fish fillet, such as cod, halibut, hake, cusk, flounder, or other plain white fish
  • 3 cups half & half, milk, or evaporated milk
  • 1/2 to 1 teaspoon salt
  • 1/2 to 1 teaspoon thyme
  • pepper to taste


  1. Melt the butter or margarine in a large saucepan. Add the chopped onions and cook until the onions are golden.
  2. Put the diced potatoes atop the onions, and add water to just cover.
  3. Lay the fish on the potatoes and add water to just cover.
  4. Bring to a boil and simmer until the potatoes are cooked through, 10 to 15 minutes; the fish will be cooked at this point, too. Take a fork and stir the soup, breaking up the fish.
  5. Add half & half, milk, or evaporated milk, and stir to blend. Season to taste with salt, pepper and thyme.
  6. Heat just to a simmer, but don't let the soup boil. Let it sit for 10 minutes to let flavors blend. Serve hot, with a pat of butter or margarine on top.