Fish Chowder

By Jimmy Kennedy, & Justin Brouillard
Cook Ambassadors

There are many different versions of fish chowder and fish stew. While most chowders are made with seafood and potatoes, some recipes call for tomatoes or tomato paste and some just use heavy cream. This recipe uses a quick, easy roux to make an extra creamy and tasty chowder. The good news is that, no matter which version you choose to make, it’s going to be fresh, delicious and healthy! 

As usual, this recipe is easy to make over a campfire, at home, on the grill or tailgating. I can’t say that I have a favorite fish for this recipe, but pike, catfish and lake trout rate high on the list. Now go outside, catch some fish and make this recipe!


1 quart fish stock or broth
1 cup onion, diced
1 cup carrots, diced
1/2 cup celery, diced
1/2 cup bell pepper (any color), diced
1/3 cup salted butter
1/3 cup all-purpose flour
3 cups whole milk
2 to 3 cups of your favorite fish, cut into 1-inch cubes
Salt and black pepper, to taste
Paprika, to taste
Diced tomatoes, parsley, cheddar or croutons (for garnish)


  1. Combine stock or broth and diced vegetables in a large pot; bring to a simmer and cook until vegetables just start to get a little tender.
  2. While the vegetables are simmering, melt the butter in a medium saucepan over low heat. When it is completely melted and hot, add the flour a little at a time and cook for a few minutes, whisking constantly, until it is smooth and golden.
  3. With the sauce still on low heat, slowly add the milk a little at a time while continuing to whisk until it starts to simmer and has thickened. If the vegetables are tender, go ahead and add the sauce to the pot with the vegetables and stir or whisk until the sauce has been fully incorporated.
  4. Add the fish and cook until it starts to become opaque and tender.
    Serve in bowls with your preferred garnish along with some grilled or toasted bread.

Yield: 8 to 10 servings
Prep time: 15 to 20 minutes
Cook time: 10 to 15 minutes

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