Fantastic Fish Chowder

    1 hour

    This chowder is the perfect comfort food. Onion, potatoes, fish and milk are simmered together, then served with crumbled bacon. Enjoy with fresh, crusty bread.

    33 people made this

    Serves: 8 

    • 450g streaky bacon
    • 1 large onion, chopped
    • 5 medium potatoes, peeled and diced
    • 675g cod fillets, cut into 2.5cm cubes
    • 350ml evaporated milk
    • 125ml full fat milk
    • 30g butter
    • salt and pepper to taste

    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Place bacon in a large stock pot over medium-high heat. Cook bacon until crisp, then remove to kitchen towels to drain and crumble. Drain fat from the pot, reserving about 1 tablespoon. Set heat to medium and fry onions in the reserved bacon fat until tender, about 5 minutes.
    2. Add potatoes and fill pot with just enough water to cover them. Bring to the boil, then cook until potatoes are almost tender, about 5 minutes. Add fish pieces, evaporated milk, full fat milk and butter. Bring to the boil, then simmer over low heat for 30 minutes. Season with salt and pepper to taste. Ladle into bowls and top with crumbled bacon.

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    Reviews in English (29)


    Very close... If you haven't been pleased with this recipe I suggest these adjustments. For 8 servings, use 4 thin slices of salt pork, cut into small dice and "tried out" i.e. fried on very low heat until the fat is rendered. Discard rendered salty fat and set the crisp pork aside on double layer of paper towel. Try to use salt pork, it's the original ingredient and lends a subtle deliciousness to the chowder. Fish chowder is about sweet fish not salty smoked bacon. If you must use bacon, use only 2 or 3 slices and don't use hickory smoked, maple smoked, apple smoked, honey smoked or any other flavored bacon, but just plain bacon. And render the fat and throw it away because it will be too salty for this soup. Dice the cooked bacon and add as explained further on. Don't try to make chowder in an hour, or even two hours, or even for supper the same day you make it. Chowder's flabor needs time to develop because of its simple ingredients. It's not a dish to rush if you want it to be good. Use Spanish onion (about1 1/2 cups diced)for 8-servings). Sweat the onion for about 5-10 minutes over very low heat using the 2 tablespoons of butter listed in Cathy's recipe. No substitutions - you'll remove the butter later, cross my heart. After onions are softened put them into a pan-sprayed heavy-bottomed Dutch oven, put in the fish which should be in very large pieces (thick fillets cut into 3 pieces each - I buy a big package at Sam's Club and use it all for one chowde  -  07 Sep 2008  (Review from Allrecipes US | Canada)


    I am not much of a fan of seafood but recent dietary changes made me explore it. This recipe may convert me to being more of a seafood eater. I made this as presented and then a second time with my tweaks. Either are very good.  -  26 Aug 2010  (Review from Allrecipes US | Canada)


    This is the best fish chowder ever! I do suggest putting in old bay. We ate the whole pot and had NO leftovers! beth, Gainesville,fl  -  23 Jun 2008  (Review from Allrecipes US | Canada)