Local Fish Chowder

    (34)
    45 minutes

    With potatoes, bacon and gurnard, tarakihi or any white fish you're keen on, this seafood chowder keeps it local and is quick and easy. Serve with bread.


    36 people made this

    Ingredients
    Serves: 4 

    • 4 potatoes, peeled and diced
    • 1 onion, diced
    • 4 rashers bacon, diced
    • 230g gurnard or tarakihi fillets, diced
    • 1/2 cup (125ml) milk
    • 1/4 teaspoon freshly ground white pepper

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

    1. In a large saucepan cover potatoes with enough water so they are fully covered. Bring to boil then reduce to a simmer. In a frying pan cook onion and bacon over medium heat until onions are soft. Add to potato mixture.
    2. Once potatoes become soft and the broth has a milky look to it, add cut up fish fillets. Heat until fish fillets are cooked through.
    3. Add enough milk to bring soup to your desired taste and texture. Season with white pepper and serve.

    Substitute

    You can use any white fish that you have available.

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    Reviews and Ratings
    Global Ratings:
    (34)

    Reviews in English (29)

    by
    42

    This was just like my mom made many years ago when I grew up on Long Island. I used 12 oz of cod filet (nice firm white fish) and I also added a stalk of celery finely chopped to the onion. I used fat free 1/2 and 1/2 and some milk to get the right consistency and a couple of dashes of hot sauce. It needed salt very badly! and oh, I cooked the potatoes mostly in chicken broth. Guess I changed it somewhat, but t was really delicous. My 90 yr old dad said it was just like mom used to make....a real complement for sure!  -  22 Nov 2006  (Review from Allrecipes USA and Canada)

    by
    37

    THis was great but I made a few changes so I could throw it in the crockpot... I didn't have any onion, so instead used a couple of ribs of celery and cooked them up with about 1/2 a pound of bacon. I used frozen diced potatoes (about 2 cup) and added a can of sweet corn. I made a white sauce (to thicken my milk a bit). I used whiting (about 4 fillets. I cooked the celery and bacon before adding it to the crock. Cooked it on high for about 4 hours - came out delicious! Even our kids loved it.  -  07 Dec 2006  (Review from Allrecipes USA and Canada)

    by
    29

    This is a very simple, tasty recipe. I used flounder instead of haddock and it would be good with most any fish. I also used cream in place of the milk, and it had a delicious, rich flavor.  -  07 Sep 2001  (Review from Allrecipes USA and Canada)

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