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Holiday Fish Chowder

Macro alias: RTEEmbeddedImage

What to do with a package of fresh-frozen white meat fish? How about a steaming hot chowder? Here’s an idea for a simple chowder that fits the bill perfectly, just in time for the holidays.

Prep: 30 minutes
Cook: 30 minutes


  • 2 tablespoons butter
  • 2 cups chopped onion
  • 4 fresh mushrooms, sliced
  • 1 stalk celery, chopped
  • 4 cups chicken (or vegetable) stock
  • 4 cups diced potatoes
  • 2 pounds fish (white meat like cod, haddock, wahoo is best), diced into 1/2 inch cubes
  • 1 cup clam juice
  • 1/2 cup all-purpose flour
  • 1/8 teaspoon Old Bay Seasoning™, or to taste
  • salt to taste
  • ground black pepper to taste
  • 2 (12 fluid ounce) cans evaporated milk
  • cooked crumbled bacon (optional)


  1. In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
  2. Add stock and potatoes; simmer for 10 minutes.
  3. Add fish, and simmer another 10 minutes.
  4. Mix together clam juice and flour until smooth; stir into soup and simmer for 1 minute more. Season to taste with Old Bay seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if desired.

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