Special Occasion Fish Chowder

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Special Occasion Fish ChowderThis rich and delicious Fish Chowder is super easy to make and uses nutrient dense fish stock as the base. I make my fish stock in my usual method out of trout carcasses that I stash in the freezer. We love our fishing trips that allow us to keep the freezer stocked! Once the broth is ready the soup goes together very quickly. For our family this is a special occasion meal since it does use higher priced ingredients.




Fish Chowder (This makes six generous servings, use organic ingredients as available)

1/2 gallon fish broth (or other broth such as chicken)
Sea Salt to taste
Pepper to taste
1 teaspoon basil
3 potatoes chopped in bite size pieces- peeled or not
tomatoes- fresh, canned or jarred *
1 cup frozen (organic) corn
2 or 3 fish fillets- cut in bite size pieces
1 pound shrimp- shells removed (optional)

Add potatoes to broth and bring to a boil. Add salt (I do not salt the broth until ready to use and then am rather generous), pepper and oregano. Reduce heat to medium, cook about 15 minutes until potatoes begin to soften. Then add tomatoes, corn and fish filets. Cook an additional 5 minutes. Add shrimp, cover pot and remove from heat. Let the shrimp ‘cook’ in the hot soup for a few minutes until they are pink.

* BPA is often in tomato cans and if that is something that you are trying to avoid, don’t use canned tomatoes.

Have you made fish broth? What is your favorite use for it?
This post is a contribution to Real Food Wednesday hosted this week by Kelly the Kitchen Kop.
Millie Copper
Millie Copper is a Wyoming wife and mama. After reading Nourishing Traditions in early 2009, her family began transforming their diet to whole, unprocessed, nutrient dense foods—a little at a time while stretching their food dollars. Millie is passionate to share how, with a little creativity, anyone can transition to a real foods diet without overwhelming their food budget. Millie began blogging in late 2009 and has amassed a collection of frugal recipes and methods. Her specialties include cooking with wild game and creating “Stretchy Beans”. Discovering a love of writing, she has penned four books focusing on healthy eating on a budget and is trying her hand at fiction writing. Learn more at MillieCopper.com.


  1. Butterpoweredbike

    >I had to laugh, as I make fish stock out of trout carcasses from fishing trips, too! You sure can get a lot of mileage out of a fishing liscense.

    The soup looks delicious.

  2. Millie

    >One fishing license and almost free food after that! I wasn't sure how it would turn out with the trout carcasses. I was so surprised the first time I made the broth and it was a success. Now I'm hoping that hubby is going to try ice fishing so I can get more bones instead of having to wait until spring.

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