Dutch Oven Fish Chowder / Easy Recipe
Dutch Oven Fish Chowder
1 lb Bacon - cut in half
1 Large Onion - chopped
2 Celery Stalks- chopped
3/4 C Frozen Corn
3 C Potatoes - cubed
1 tsp Old Bay Seasoning
1 tsp Salt
1/2 tsp Pepper
1/2 C Flour
4 C Fish Stock - you can use chicken stock also
1 C Water
2 C Heavy Cream
1 1/2 lbs Fish - scallops, shrimp, fillet, etc.
Cook bacon until crisp, remove from pan and set aside. You can use this bacon for garnish.
Add onions & celery, cook until tender & translucent. Add flour and cook for a few minutes.
Add stock & potatoes. Cook for a few minutes. Add old bay, salt & pepper. If you need to add more liquid you can add some water or more stock. Once the chowder starts to boil add heavy cream, corn & fish. Continue to cook until fish is done.
Serve with bacon and oyster crackers.
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#chowder #dutchoven #Fishchowder #castironcooking #molcs
BEST Fish Chowder Recipe
Try this New England-style Fish Chowder recipe. I use half and half in this dish, but use heavy cream if you like.
I also use cod as the primary ingredient, but add additional seafood and you've got seafood chowder!--Amazing!
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Fish Chowder Recipe
2½ lbs. COD...or some kinda fish (skinless, boneless, and chopped into chunks)
3 med. POTATOES (peeled/cut into ½ inch pieces)
4-5 slices BACON (chopped)
1 Lg ONION (chopped)
1 cup CELERY (chopped)
½ cup CARROT (chopped)
HOT PEPPER (as desired)
8oz CLAM JUICE
2 Tbsp FLOUR
1 tsp dried OREGANO
1 tsp dried THYME
1 BAY LEAF
1 Tbsp BLACK PEPPER (fresh ground)
SALT (to taste)
½ cup HALF N HALF or HEAVY CREAM (add more for more creaminess)
Fish Chowder Directions
Heat a large pot and add chopped bacon.
When bacon is cooked, add onion, celery, and hot pepper (optional) and saute for 2-3 minutes.
Add black pepper (fresh cracked is ideal), oregano, and thyme. Mix ingredients and cook another minute.
Add chopped potato and carrot, cover with water (use half water half chicken or veggie stock if desired), and add bay leaf.
Stir, cover and raise pot to a boil, then reduce and simmer approx. 10 minutes, or until the potatoes soften (but not mushy!).
Add fish (or a variety of seafood if you like). Cod or halibut are commonly used fish in chowders.
Return pot to boil, then reduce and simmer about 5 minutes.
In a small mixing bowl, add clam juice and flour and mix well.
Stir this into the pot and cook 2 minutes until chowder thickens.
Turn off the heat and add half and half or heavy cream. I don't put too much in myself, cause I don't like my chowder too milky,
but add a little extra if you like.
And that's it. Top with a sprinkle of parsley or chives and serve with crackers or thick-sliced bread. Ideally it'll sit a few hours before you eat it, or even the next day--soups and stews are always better the next day,
although I rarely plan that far ahead--still it's a lot of chowder and you might have leftovers since it's a big pot.
It's easy to make and I hope you like it.
Give this fish chowder recipe a try and let me know what you think...and bon appétit!
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Oven Baked Fish Chowder Soup | Geek Chef Recipes
Fish Chowder is such a great easy fish recipe that’s can’t-stop-eating-it good! A thick and hearty creamy white fish soup, this combination of big flakes of fish.
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Fish Chowder Sheet Pan Bake
Seafood Chowder Favorites! | Chef Jean-Pierre
This is one of my favorite soups and many of you have asked for me to prepare it! I just wish that you could all taste the way I make. However, I am certain that you can all do an amazing job. In the video, we'll talk about size of ingredients as well as the texture of the soup, probably some of the most important subject to talk about in cooking!
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Glo's Eatery - Baked Cod & Fish Chowder
1 cup water
1 tbsp butter or butter substitute
1-1 1/2 lbs. haddock or cod
1 tsp. salt
3/4 cup diced potatoes
1 tbsp. flour
1 small onion-diced
1 cup milk
1 celery stalk-diced
1 cup soy creamer
Boil water. Add fish and continue on a low simmer for five (5 ) minutes.
Add onions, potatoes, celery. Simmer all until cooked; keeping it on a low
flame for about twenty (20) minutes. In a separate pan, add milk, creamer,
butter, salt and flour. Stir and bring to the beginning of a boil. Pour into the chowder mix. Stir. Simmer five (5) minutes.
I use skim milk. The soy creamer will also help to add to the flavor.
1 1/2 lbs. cod
1/4 cup white wine
1 medium onion
1 cup panko crumbs
1 tbsp. butter
2 tsp. melted butter
1 tbsp. olive oil
1 tsp. olive oil
1/4 large lemon-juice
1/4 large lemon-juice
400º oven 20 minutes
Cut onion into thin slices. Add butter and olive oil to fry pan.
Sauté onions. Add 1/4 juice of a lemon and white wine . Cook
on low heat for one (1) minute.
Combine panko crumbs with 2 tsp. melted butter, 1 tsp. olive oil and
juice from a 1/4 of a lemon. Set aside. Spread onions in a bake dish.
Place pieces of fish over onions. Spray all with oil spray. Add a fist full of
crumb topping to each piece of fish.. Spray over all again. Bake
20 minutes; until fish is done and browned evenly.
I cut my fish into 4” pieces. Also, cover lightly with foil half way through
the baking process if crumbs are brown. For an even mix, blend
panko crumbs, melted butter, olive oil and lemon juice by hand.
Quick & Easy Nova Scotia Seafood Chowder Recipe | The Canteen Cooks
Nothing says Nova Scotia like a steaming hot bowl of seafood chowder! There are countless variations out there when it comes to this recipe, but ours includes some Nova Scotia seafood all-stars, like lobster, scallops, and haddock.
This surprisingly simple recipe can be prepared quickly once you have all of your ingredients together. Don't be scared to put your own twist on it as well. You can add mussels, shrimp, or even clams, but if you can nail the base, your guests will be lining up for another bowl!
Make sure to share your version of seafood chowder in the comments below!
1 tbsp butter
1 can smoked oysters
6 slices of bacon; chopped
2 leeks; cleaned and finely diced
3 ribs of celery; finely diced
4 large potatoes; diced and kept in cold water
1 large smoked haddock filet; cut into bite-size cubes
200g lobster meat (knuckle & claw)
4 x large sea scallops; bite-size pieces
1 tbsp dill; chopped
zest of 1 lemon
1 1/2 cups whole milk (3%)
1 cup heavy cream (35%)
In a heavy-bottomed pot, melt the butter and add the oil from the smoked oysters; add the bacon and render for about 4-5 minutes. Add the leeks & celery and saute a further 3-4 minutes; season with a pinch of salt.Add the potatoes with their water and bring to a simmer. Add the smoked haddock, cream & milk.
Cook for approximately 25-30 minutes until the potatoes are cooked. Add the scallops, lobster and smoked oysters. Cook an additional 3-4 minutes and add the dill and lemon zest. Taste for seasoning.
Serves 4-6 people.
Host: Chef Renée Lavallée (
Camera & Co-Host: Doug Townsend (
Location: Renée & Doug's Home Kitchen, Dartmouth, Nova Scotia
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Creamy Seafood Chowder - Mary'sKitchenMtl
You will absolutely love this creamy seafood chowder dish! It's perfect, cozy and satisfying for fall and winter!
-1 lb. haddock cut in pieces
-2 lbs. uncooked, peeled, de-veined shrimp
-2 lbs. scallops
-4 medium potatoes, cut in 1/2'' slices
-3 cut scallions
-1/3 c. all-purpose flour
-1/4 c. melted butter
-1 c. dry white wine
-1 c. whole milk
-4 c. water
-1 vegetable or chicken bouillon cube OR chicken broth
-salt, pepper, parsley, mozzarella cheese to taste
See video for procedure:)
Thank you for watching! I hope you enjoy my video and make this hearty and delicious dish! Please share this recipe with your family and friends! Don't forget to subscribe to my channel:))
#homemade #seafood #chowder
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Seafood Chowder, Chunky and Creamy Guaranteed to be Amazing
A thick and creamy, chunky seafood soup with flavours of the sea that's out of this world. Made using fish stock, white fish, scallops, mussels and shrimps or prawns. This version has no potatoes as I don't believe it needs it, but it does have more seafood. Fresh seafood is the secret so buy the freshest you can. See my fish stock recipe or simply buy it ready made. If you can't drink wine, you can leave the wine out if you wish and just add the squeeze of half a lemon juice. Enjoy my chunky and creamy seafood chowder, and let me know what you think. Beach scenes shot in Sorrento Australia.
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Easy, Freezable One-pot Fish Chowder
Easy, Freezable One-pot Fish Chowder. A very easy soup/meal to make, its full of fish and potatoes so really is a meal in 1. This recipe is also part of my 10 Fish meals in 1 hr series. For lots more information check out my website on thebatchlady.com or on my YouTube channel
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Seafood Chowder | The Cooking Show
Seafood lovers, rejoice: Farideh has made one chowder to rule them all. In this episode of The Cooking Show, Farideh makes seafood chowder featuring clams, shrimp, snapper, and lump crab in a creamy clam stock broth, and is packed with veggies and herbs like celery, carrots, potatoes, thyme, and fennel.
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How to Make a Classic New England Fish Chowder
This was a cooking demo I did on Facebook Live. For a full list of the ingredients and a summary of the directions, go to
Cooking for one - Easy seafood chowder recipe - BBC Good Food
Learn how to make this delicious seafood chowder! If you're cooking solo at the moment, Cassie's got just the thing for you – made using storecupboard staples, this easy chowder for one is a great way to use up leftover cooked chicken, prawns or smoked fish to make a quick, tasty and filling meal.
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Delicious Fish Chowder Recipe
Try this new delicious fish chowder recipe. I use coconut milk in this dish, though you can use cream or milk if you'd like. For the fish, I use striper, though you're welcomed to use any type of fish for this fish chowder as you'd like. Any fish will make a delicious fish chowder with this recipe. Guaranteed!
Here are the ingredients for the Fish Chowder Recipe
1 leek (sliced thin)
3 strips of Bacon (cut into bite-size pieces)
1/2 carrot - grated
2 celery stalks - chopped into small pieces
3 spring onions (scallions) - cut into small pieces
4 small potatoes - cubed into bite-size pcs (should be about 4 cups worth)
1 lb fish fillet - cut into bite-sized pieces (any fish will do but cod or haddock are excellent choices)
500 ML Fish Stock (or chicken stock)
2 corn on the cob, grilled, then cut the corn off the cob
1 400 ML can coconut milk
Old bay Blackening Seasoning to taste (or use any other blackening spice - or just use black pepper)
Gumbo Filet - use 1/8 tsp and blend into 1 TBSP of water
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Delicious Fish Chowder Recipe
How to make Classic New England Fish Chowder with Haddock | Living off the Land and Sea
Specific measurements and more detailed instructions:
3 to 4 cups fish broth
1 pound tautog fillets, skinned
1 pound red bliss potatoes, cubed
1 large yellow onion, diced
½ pound good bacon, minced
2 sprigs fresh dill
2 sprigs fresh thyme
1 10-ounce can evaporated milk
2 cups whole milk (cream if you dare)
2 to 3 tablespoons butter
2 to 3 tablespoons flour
Salt and pepper to taste
I used to believe that tautog was the best fish for a chowder, but I have since changed my mind … now haddock it is! Its meat is firm and holds together in big chunks, which is ideal.
Dice up the bacon and add it to your pot. (I’ve found that if you freeze it for 15 minutes, it’s much easier to chop.) Cook the bacon over medium-low heat until crisp and all the fat has rendered out. Scoop out the bacon bits and set them aside on a paper towel. (I need to hide them somewhere out of sight so I don’t nibble them all before the chowder’s finished.)
Drain out any excess fat, but leave about one tablespoon of it in the pot. Add the onions and cook until translucent, about 10 to 15 minutes. I like to constantly season things as I go along, so I’ll add a pinch of thyme, dill, and a crack of black pepper, but resist salting until just before serving. If your onions start to stick to the bottom of the pan, add a spoonful of fish broth.
Once the onions are cooked through, toss in the ‘taters. Add enough fish stock to just cover them, put a lid on the pot, and simmer for about 12 to 15 minutes—until the potatoes begin to soften.
Now, add the fish. Make sure there are no bones in those fillets! Cover the pot and put the heat on low for about 12 minutes. This will allow time for the precious juices to simmer out of those wonderful haddock fillets.
Once the fish begins to fall apart, turn the heat off and add in the evaporated milk.
Next up is the roux, which will serve to thicken the chowder. In a separate saucepan, melt 2 tablespoons of butter on low heat and then use a spatula to work in 2 tablespoons of flour. Mix it together until you have a smooth, bubbly paste. Now, add the milk. Turn up the heat to high and stir constantly until you see the first bubble emerge. Remove from heat and continue to stir for a few minutes, and then add it into the chowder pot.
Next, simply do nothing. Cover the pot and let it sit for at least a half hour, or if you have the time, up to 2 hours. This is when the magic happens. All the flavors will snuggle up together, the ‘taters will suck them in, and the chowder will intensify. Chowder is one of those rare things in life that improves with age. I find that mine is often tastiest two or three days after I make it.
When you are ready to serve, heat the chowder up on medium heat and stir it frequently. Add milk if it looks too thick or add more roux if you want it thicker. Give it a taste, and add more salt, pepper, or herbs accordingly.
It’s imperative that the chowder never reaches boiling point, which is 212 degrees. If the chowder boils, it could “break.” When this happens, the fat in the milk coagulates and forms small clumps that ruin the texture. I like to keep a kitchen thermometer on hand and monitor the temperature closely. As soon as it hits 200 degrees, I turn off the heat.
Finally, it’s time to serve up some heaping bowls of hot, steaming chowder. Did you forget about those bacon bits? I didn’t! It’s time to remove them from hiding and give each serving bowl a liberal dose of crispy bits. The bacon serves as a wonderful garnish and will retain its crunch, adding a nice texture and flavor.
Basic Fish Stock
1 pound fish racks, fins and scraps
3 bay leaves
1/2 cup onion, chopped
1/2 cup celery, chopped
1 sprig fresh dill
1 sprig fresh thyme
Pinch of salt and pepper
6 cups water
Combine all ingredients in a stock pot. Add the water, cover the pot and crank up the heat. Once it comes to a boil, lower the heat to medium-low and cook covered for 45 minutes.
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Simple New England Fish Chowder (naturally gluten free!!)
This recipe is so simple, it practically cooks itself! Gentle heat all the way, so the starchy russets are *just* cooked when you add your haddock (or cod) to the cooking liquid. This recipe relies on a quasi poaching-braising cooking method, both of which rely on steam and gentle heat to get the job done.
Campfire Cooking: Dutch Oven Fish Chowder with Josie Rae
Cooking Fish Chowder on a campfire in a dutch oven with Josie Rae. Not wasting a good fire, Worm Gitter grills some rabbit and the boney pieces of fish.
3 cups of water
3 cups of diced potatoes
9 slices of chopped bacon
1 large chopped onion
4 lbs. of diced fish
3 cups of milk
1/2 tsp. thyme
1 1/2 tsp. salt
3/4 tsp. pepper
4 tbsp. dehydrated parsley
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How to Cook an 1800's Style New England Fish Chowder | Recipe
Beat the cold and feed the soul. The BBQ Pit Boys cook up an Old School 1800’s New England Fish Stew recipe with nothing but Cod, Salt Pork and Onions. And please, No Dairy and/or Potatoes required. -
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How to make Manhattan Fish Chowder
What makes this #Manhattan #fish #chowder iconic and what separates it from traditional #clam chowder is the absence of cream and the addition of tomatoes.
20 - 30 minutes
Smoked Fish Chowder Recipe.How to Make Fish Chowder in jamie oliver style?
Easy, quick and healthy Smoked Fish Chowder recipe by jamie oliver made from the fish cod full of protein diet.It is best among soup recipes.For detailed and written recipes visit
Air Fryer Baked Fish Chowder,Geek Chef Top Best Air Fryer Oven Easy Quick Recipes Review Test
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EASY SEAFOOD CHOWDER - VIDEO RECIPE
This budget seafood chowder was so good my friend ended up eating the whole batch in one night, and I have had rave reviews from restaurants that use this recipe!
2 tablespoons butter
1 medium onion, finely diced
2 celery stalks
3 tablespoons flour
2 cups chicken stock
2 bay leaves
500grams/ 1 pound of sea food
1 cup cream
500 grams of potatoes
Salt and pepper
Serve and eat with some fresh crusty bread... yummy!
How to Make Fish Chowder
How to make a wonderful Maine Fish Chowder.
Fish Chowder (07.08.2012)
1 onion, chopped
1 celery stick, chopped
2 potatoes, cooked and diced
½ cup corn kernels
1 Knorr vegetable stock pot
250g leftover baked fish in cheese sauce
Salt and pepper
1. Heat some oil in a pot on medium heat.
2. Add the celery and onion and sauté until translucent.
3. Add the cooked potato, corn cream and vegetable stock pot and bring to the boil.
4. Flake the cooked fish then add to the rest of the chowder ingredients, season and stir to heat through.
5. Garnish with crusty bread and serve with crusty bread.
TIP: We used leftover baked fish in this recipe, you can use any leftover fish, just add one teaspoon of paprika after the onions and celery have sautéed to add extra flavor to your chowder.
Seafood chowder can’t Get Much Easier!
Seafood chowder can’t Get Much Easier! Check the easiest way to cook seafood chowder or any chowder you like. I dont like it very thick that's why didn't add too much of flour and starch. You do not have to buy seafood mix, you always can choose what specific ingredients you like in your soup and buy them separately. Enjoy!
New England Fish Chowder Recipe ~ Haddock
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5 slices bacon (or salt pork)
1 large onion (chopped)
2 stalks celery (chopped)
2 TBS carrot (grated)
1 TBS black pepper
1 tsp oregano
1 tsp thyme
2 bay leaves
red pepper flakes to taste...if you don't like any spice, leave this out!
1 1/2 - 2 cups chicken stock or chicken broth
1 1/2 - 2 cups water
3 potatoes (cut in bite size chunks)
1 cup clam juice (8 oz bottle)
3 TBS all purpose flour
2 pounds skinless haddock (any white fish would work) (cut in chunks)
3/4 cup half & half (or heavy cream, whole milk, or a combination of them)
salt to taste
Classic Maritime Seafood Chowder | 2010 Milk Calendar Recipe
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Easy Canned Clam & Seafood Chowder Recipe - Glen And Friends Cooking Seafood Chowder Soup
Easy Canned Clam & Seafood Chowder Recipe - Glen And Friends Cooking
There are so many regional clam chowder recipes, that get mixed in with seafood chowder recipes... This Easy Canned Clam & Seafood Chowder Recipe doesn't really conform to any regional or Maritime Chowder Recipe or New England Clam Chowder.
6 strips bacon, chopped
1 large onion, finely chopped
1 large leek (white and pale green parts), finely chopped
2 stalks celery, finely chopped
2 large russet potatoes, diced into ½ cubes
4 cans (6 oz each) chopped clams, with juices (or a combo)
250 mL (1 cup) clam juice (or a bottle)
250 mL (1 cup) water / veg stock / chicken stock
10 mL (2 tsp) fresh thyme leaves, minced
2 bay leaves
Salt and pepper to taste
60 mL (¼ cup) butter
60 mL (¼ cup) flour
250 mL (1 cup) milk
250 mL (1 cup) 35% whipping cream
Freshly ground nutmeg
In a large pot over medium heat, cook the bacon, until beginning to brown.
Add the onion, leek and celery and cook, stirring occasionally, until softened.
Stir in the potatoes, clam juice, stock, thyme, bay leaf and pepper.
Simmer, stirring occasionally, until the potatoes are cooked through.
While the potatoes are cooking, make the béchamel sauce.
In a saucepan, melt the butter over medium heat.
Whisk in the flour and cook, whisking constantly for a minute or two; don't brown.
Whisk in the milk, until the mixture is smooth; allow to cook over low heat, stirring occasionally, until thickened.
Add the canned seafood to the potatoes, then stir in the béchamel, cream, and nutmeg.
Cook covered on a low heat for 45 minutes.
Adjust the seasoning with salt and pepper if needed.
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SMOKED HADDOCK CHOWDER RECIPE - SORTED
We've made a thick, creamy potato and fish chowder with zingy lemon, smoky fish, fresh tomato and sweet kernels of corn. It's really filling so perfect for healthy eating!
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