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Fish Chowder


2 tablespoons butter

2 cups chopped onion

1 -2 cups fresh mushrooms, sliced

1 stalk celery, chopped

4 cups chicken stock

4 cups diced potatoes

1 ear of fresh corn, cut kernels off ear; or use canned or frozen corn

2 pounds cod, diced into 1/2 inch cubes

1/2 teaspoon Bay Spice

salt to taste

ground black pepper to taste

1 cup clam juice

1/2 cup all-purpose flour

12 oz Half & Half or milk of choice

Directions: 1. In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender. 2. Add chicken stock and potatoes; simmer for 10 minutes. 3. Add fish, and corn; simmer another 10 minutes. 4. Season to taste with Old Bay seasoning, salt and pepper. Mix together clam juice and flour until smooth; stir into soup with milk and heat until thickened.  Remove from heat.  Serve.



This recipe is perfect for left over fish.

I add a tsp of fish sauce to the clam juice and flour mixture.

I love mushrooms and add more than 1 cup!