Fish Chowder

Fish chowder is so easy to make and perfect for cold days and you can buy already cut up fish to make it; this one uses salmon and haddock but any combination is good. This goes together fast and is even better the next day


  • Serves 4
  • 2 tablespoons butter, melted
  • 1 carrot diced
  • 1 medium onion diced
  • 1 celery stalk, diced
  • 1 teaspoon turmeric
  • 1-1/2 teaspoons or to taste salt
  • Grinding black pepper
  • 1 teaspoon Chinese Five Spice
  • 1 pound chunk pieces firm fish
  • 1 1/2 cups clam or fish broth
  • 12 Oneounce can evaporated milk
  • 1/4 cup light cream
  • 2 tablespoons minced fresh parsley


  1. Add carrot, onion celery to pan and cook until mixture softens.
  2. Stir in turmeric, salt, pepper, Chinese Five Spice and coat vegetables well.
  3. Add fish chunks and gently toss with vegetables.
  4. Add clam broth, milk and bring mixture to just under the boil.
  5. Add cream; stir gently, lower heat, cover and cook for 5 minutes.
  6. Add parsley. Serve
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Donna McMillen

This is a great way to use white fish. In Santa Barbara we catch a lot and rock cod, so this is perfect. Saw this on KCET, and baked white fish with tomatoes and lemon.
So helpful😊😊

Lee Whittaker

I would’ve never thought of using clam juice! Thank you for getting me away from chicken stock & back on track! For those cold PNW days, this is perfect, & hard to share, lol!

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