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Quick Fish Chowder
Course
Soup
Keyword
Soup
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Servings
4
Calories
751
kcal
Ingredients
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
Instructions
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!
Notes
You can also use canned minced clams in place of the fish.
Nutrition
Calories:
751
kcal
|
Carbohydrates:
37
g
|
Protein:
45
g
|
Fat:
48
g
|
Saturated Fat:
29
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
12
g
|
Cholesterol:
221
mg
|
Sodium:
768
mg
|
Potassium:
1324
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
1805
IU
|
Vitamin C:
17
mg
|
Calcium:
191
mg
|
Iron:
3
mg