Fish Chowder


  • Makesto servings

This recipe works equally well with frozen cod, salmon, haddock, sole, tilapia or Alaskan pollock.


  • 400 g frozen fish fillets

  • 1/2 cup diced onion

  • 1/2 cup diced celery

  • 1/2 cup diced carrot

  • 1 tbsp butter

  • 1 potato, chopped

  • 2 tbsp all-purpose flour

  • 1 240-mL bottle clam juice

  • 1 cup water

  • 1 tsp dried thyme

  • 1/2 tsp salt

  • 2 cups milk

  • 1 cup corn kernels


  • Unwrap a package of frozen fish fillets and set aside to thaw slightly.

  • Meanwhile, in a large saucepan, sauté onion, celery and carrot in butter for 3 minutes.

  • Stir in a chopped potato and all-purpose flour.

  • Add bottle of clam juice, water, dried thyme leaves and salt. Boil, covered, until potato is tender.

  • Cut fish into chunks and add to pot along with milk and corn kernels. Simmer, covered, until fish is cooked; about 5 minutes.

This article was originally published on Oct 01, 2009

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