White Fish Chowder

white fish chowder

White Fish Chowder

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Servings: 6
Calories: 344
Prep Time 10 minutes
Cook Time 25 minutes


  • 2 rashers bacon
  • 1 lb coley haddock or cod
  • 2 oz butter or margarine
  • 4 medium potatoes peeled and diced
  • 2 leeks sliced into rings
  • 2 oz button mushrooms
  • 1 pint milk
  • salt and pepper
  • pinch of grated nutmeg
  • 8 oz can tomatoes
  • 1 tablespoon chopped parsley to garnish


  • Dice the bacon and fry in its own fat until crisp; remove from the pan. Cut the fish into small pieces, removing skin and bones.
  • Heat the butter or margarine in a saucepan, then add the fish, potato, leek and mushrooms. Cook for 2 minutes. Add the milk, then simmer gently for 15 - 20 minutes. Season with salt and pepper and the nutmeg.
  • Stir in the bacon and tomatoes and heat through gently.
  • Pour the chowder into individual soup bowls and garnish with freshly chopped parsley.

Freezer Tip

  • Frozen cod steaks are ideal for this chowder. Defrost for about 15 minutes, then cut into cubes and cook while still partially frozen.
Calories: 344 kcal
Carbohydrates: 36 g
Protein: 20 g
Fat: 14g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 74 mg
Sodium: 376 mg
Potassium: 1133 mg
Fiber: 4 g
Sugar: 8 g
Vitamin A: 1045 IU
Vitamin C: 36 mg
Calcium: 149 mg
Iron: 2 mg
Dishes Chowders, Soups
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