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Once again I am from Seattle and I love my chowders! This one is great for a cold day!


  • 4 Russet Potatoes, peeled and diced
  • 1 Onion, chopped
  • 1 Cup Mushrooms, sliced
  • 4 slices bacon, diced
  • 1/4 Pound Cod, Cut in big chunks - You can use any fish but something firm works best.
  • 1/2 Cup milk or half-and-half
  • 2 Cloves Garlic - Minced
  • 2 Tablespoons Butter
  • 1 Tablespoon Parsley
  • Old Bay Seasoning - I use lots - Gives great flavor!
  • NOTE: You can also add a can of sweet corn. So Yummy!


  • In a large stock pot cover potatoes with enough water so they are fully covered. I use 1/2 chicken broth and 1/2 water. Bring to boil, then reduce to a simmer.
  • In a saute pan cook butter, onion, mushrooms, bacon, garlic, some old bay and S&P, over medium heat, until onions and mushrooms are soft. Add to potato mixture. Add Parsley.
  • Once potatoes become soft, and the broth has a milky look to it, add cut up fish fillets. Heat until fish fillets are cooked through.
  • Add enough milk product to bring soup to your desired taste and texture. Serve!

Categories: Chowder  Fish  Main Dish  Potato  Soup 
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