Classic Fish Chowder

Classic Fish Chowder

by Wayne Phillips


  • 4 tbsp softened butter
  • 4 tbsp all-purpose flour
  • 6 slices smoked bacon, diced
  • 1 onion, diced
  • 1 red pepper, diced
  • 2 large potatoes, diced
  • 2 stalks celery, diced
  • 1 tbsp fresh tarragon (or 1 tsp dried)
  • 1 bay leaves
  • 8 cups milk
  • 2 cups kernel corn
  • 1 lb fish fillets, cut into one-inch cubes
  • Pinch of cayenne pepper
  • Salt and pepper, to taste


  1. At Home: Blend together butter and flour to create kneaded butter for thickening the chowder. Chill 
and pack in a small container.
  2. Sauté bacon, onion and red pepper in a stockpot. Add potatoes, celery, tarragon, bay leaves and milk.
  3. Simmer until potatoes are just about done, then add corn and simmer for 5 more minutes.
  4. Chill and pack mixture in a container for travelling.
  5. On the Ice: Bring mixture to a simmer over a gas stove or fire and add cubed fish. Season with cayenne pepper and salt and pepper.
  6. Thicken with kneaded butter and simmer for 5 more minutes.
  7. Serve with crusty bread.
Christine Ly

Christine Ly

Web Coordinator. Our new website is up and we are still cleaning stuff up. We are sorry for the inconvenience and we are working on the issues!

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