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Creamy Fish Chowder


Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

35 minutes


4 - 6 servings


1  pound  frozen Blue Hake fillets, thawed

2  large baking potatoes, peeled and diced (about 4 cups)

2  medium white onions, diced (about 2 cups)

2  medium carrots, finely chopped (about 1 cup)

1  tablespoon  chopped fresh thyme

2  teaspoon  salt

1  teaspoon  ground black pepper

1  can  (15 oz) cream-style corn

1  cup  heavy whipping cream

1  cup  milk


Thaw fish in refrigerator overnight or under cold running water, in the bag.

Peel and dice potatoes into 1/2-inch cubes. Cut onions into 1/2-inch chunks. Peel and finely chop carrots. Remove thyme leaves from stems and chop finely.

Combine potatoes, onions, carrots, thyme, salt and pepper in a 4-quart stock pot with 2 cups water. Bring to a boil over High heat. Cover, reduce heat to Medium and cook 15 minutes, stirring occasionally.

Rinse fish fillets under cold water and pat dry. Cut into 3/4-inch bite-sized pieces.

Add fish, corn, cream and milk to stock pot and stir. Bring to a boil. Cover and reduce heat to Medium-Low. Simmer 10 minutes, stirring occasionally to prevent bottom from scorching.
Nutritional Information
No Nutritional Information Available

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