Cheesy Fish Chowder

    45 minutes

    This is one of my favourite ways to cook fish. The chowder has a chicken stock base and includes baby carrots, potatoes and celery as well as the fish.

    60 people made this

    Serves: 8 

    • 2 tablespoons butter
    • 1/2 small onion, diced
    • 435ml chicken stock
    • 1 cup (250ml) water
    • 1/2 cup diced celery
    • 1 cup sliced baby carrots
    • 2 medium potatoes, cubed
    • 3 cups (750ml) milk, divided
    • 1/3 cup (50g) flour
    • 1 teaspoon celery salt
    • 1 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 375g boneless white fish fillets, cut into 2cm pieces
    • 1 1/2 cups grated Cheddar cheese

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a heavy saucepan over medium heat melt butter and saute the onion until tender. Pour in chicken stock and water. Mix in celery, carrots and potatoes then cook 10 minutes stirring occasionally until vegetables are tender.
    2. In a small bowl whisk together 1 1/2 cups (375ml) milk and flour. Mix into the saucepan.
    3. Mix remaining milk, celery salt, salt and pepper into the saucepan. Stirring occasionally continue cooking the mixture about 10 minutes until thickened.
    4. Stir fish into the mixture and cook 5 minutes or until fish is easily flaked with a fork.
    5. Mix in cheddar cheese and cook another 5 minutes until melted.

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    Reviews in English (51)


    Good chowder! I did make a few changes. Sauteed the onions & celery together. Added a couple spoonfuls (no, didn't measure!) of flour to the onion/celery/butter mixture to make more of a roux, then added broth, milk, carrots, potatos. Also added marojam, oregano, basil, thyme, parsley, dash of paprika, and a bay leaf. Let the potatos and carrots cook for longer (we like softer). We really enjoyed!  -  27 Apr 2005  (Review from Allrecipes USA and Canada)


    THIS WAS EXCELLENT!! I bought some catfish nuggets on sale and didn't know what the heck to do with them. Then I saw this recipe and gave it a try. I had some LEFTOVER Shrimp and Corn and threw that in to bulk it up. This is so versitile I will definitly keep this one handy. Thanks Kathy!!  -  05 Nov 2004  (Review from Allrecipes USA and Canada)


    My husband told me to give this recipe five stars! I followed the recipe exactly except for a couple of substitutions: instead of milk (I was out) I used a mixture of heavy cream and water (2 parts water, three parts heavy cream), instead of chicken broth (I was out of that too) I mixed some water and chicken flavored Top Ramen mix together and it turned out great. I used extra sharp, aged cheddar cheese which gave it a nice flavor. I also added a pinch of Tony's Cajun seasoning and topped the whole thing off with paprika. Really delicious, especially if you have some extra catfish and don't know what to do with it.  -  22 Oct 2009  (Review from Allrecipes USA and Canada)