Quick Fish Chowder

Quick Fish Chowder

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Quick Fish Chowder

Quick Fish Chowder

Prep Time 10 minutes
Cook Time 15 minutes
Servings 4


  • 3 tablespoons butter
  • 1 cup finely diced onion
  • 1/4 cup finely diced celery
  • Salt and pepper
  • 3 to 5 cups seafood stock
  • 1 can (10.75 ounces) cream of celery soup
  • 1 can (10.75 ounces) cream of potato soup
  • 2 cups heavy cream or half and half
  • 1 1/2 pounds fish fillets, cut in chunks (whitefish, haddock, cod, or other white flakey fish)
  • 3 to 4 cups cubed southern style hash brown potatoes - slightly thawed
  • Chopped parsley


  • In a non-stick kettle, cook onion and celery in butter for a few minutes until they start to get soft.
  • Season with a little salt and pepper.
  • Combine 3 cups of seafood stock with both cans of soup and 2 cups heavy cream or half and half.
  • Bring to a boil, stirring often.
  • Turn down to a simmer.
  • Stir in potatoes and fish.
  • Simmer about 5 minutes, stirring often until fish is cooked through.
  • If chowder gets too thick, add more stock.
  • Serve in bowls with chopped parsley on top.
  • Great served with oyster crackers!


You can also use canned minced clams in place of the fish.


Calories: 751kcal | Carbohydrates: 37g | Protein: 45g | Fat: 48g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 221mg | Sodium: 768mg | Potassium: 1324mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1805IU | Vitamin C: 17mg | Calcium: 191mg | Iron: 3mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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  1. Shelly Skropits says:

    I cant use seafood stock husband cant have any shell seafood so is there something I can use in it place

    1. Amy Hanten says:

      Hi Shelly. You can use chicken or vegetable stock. Thanks. -Amy