Fresh Fish Chowder

This recipe can be used with just about any fish, but it tends to work better with a very lightly flavored white fish, like whiting.


  • 1 ½ Sticks of Butter
  • 2 Potatoes
  • 2 Carrots
  • 1 Onion
  • 1 Stalk of Celery
  • 1-2 lbs of fish (cut into cubes)
  • 2 quarts milk
  • ½ quart cream
  • 1 clove garlic
  • Salt and Pepper


  • In sauce pan melt ½ stick of butter and bring up to head.
  • Add chopped potatoes, carrots, onion and celery
  • Stir constantly for 3-4 minutes
  • Drain vegetables
  • In a stock pot (or large pan) add veggies, milk, cream, 1 stick of butter, crushed garlic and salt and pepper (to taste)
  • Cook at low heat until veggies are soft
  • Bring up to high heat, stiring constantly
  • Once boiling add fish that has been cut into bite size cubes
  • Simmer over low heat for about 20-30 minutes