8. Fish Chowder

A rich fish chowder to warm you up

Prep to plate time: 1 hr 30 min
Servings: 4-6


  • 2 lbs White Fish (e.g. haddock, flounder, sole or tilapia)
  • 2 medium Yellow Onions
  • 2 large Russet Potatoes
  • 3 strips Bacon
  • 2 cans Light Amber Beer (e.g. Miller, Budweiser, Coors)
  • 2-1/2 cups 2% Milk
  • 1 Bay Leaf
  • 2 tsp Thyme
  • Salt
  • Pepper
  • Saltines, Oyster Crackers or Bread


  1. PREP: Peel and and cut potatoes in to 3/4-inch cubes
  2. PREP: Dice onions and bacon
  3. PREP: Cut fish into palm sized filets
  4. In a large soup pot, cook bacon over medium heat until crisp and has released its fat. Use a slotted spoon to remove bacon and set aside
  5. Add the onions and cook until soft and translucent. About 10 min
  6. Add potatoes, 1 tsp of salt, bay leaf and thyme. Cook for a few min until potatoes are soft around the edges
  7. Add beer to cover onions and potatoes
  8. Simmer until potatoes are tender. About 15 min
  9. Lay fish on top of potatoes and onions. Cover the pot and continue simmering until fish is opaque and barely breaks under pressure. About 10 min
  10. Pour milk over the soup and stir stir gently with a wooden spoon without breaking the fish too much
  11. Bring soup to a simmer and cook for another 20 min
  12. Stir in the reserved bacon and break the fish into bite-sized pieces
  13. PLATE: Remove the bay leaf and add salt or pepper to taste

Note: If freezing the soup, remove the portion desired before adding milk

Inspired by: The Kitchn

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