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Quick Fish Chowder

You'll appreciate every spoonful of this easy bacon-spiked stew, stirred up in the microwave.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, May 2008


  • 4 slices bacon, cut into 1/4-inch pieces
  • 1 small onion, chopped
  • 1 small orange or yellow bell pepper (ribs and seeds removed), chopped
  • 1 celery stalk, halved lengthwise and thinly sliced
  • 1 baking potato, peeled and cut into 1/4-inch cubes
  • Coarse salt and ground pepper
  • 1 can (14.5 ounces) diced tomatoes, in juice
  • 1 bottle (8 ounces) clam juice
  • 2 skinless cod fillets (6 to 8 ounces each)
  • 2 tablespoons chopped fresh parsley


  1. Place bacon and onion in a 2-quart microwave-safe dish with a lid. Microwave on high, uncovered, until bacon is crisp, 6 to 8 minutes. Stir in bell pepper, celery, and potato; season with salt and pepper. Cover, and microwave on high until celery is crisp-tender, 5 to 7 minutes. Add tomatoes (with their juice) and clam juice; cover, and microwave until liquid is hot, 2 to 3 minutes.

  2. Season fish with salt and pepper; place in dish on top of vegetables. Cover, and microwave on high until fish is almost cooked through, about 4 minutes. Let stand, covered, 5 minutes to finish cooking. Flake fish with a fork, and add parsley; stir to combine chowder.

Cook's Notes

We made this chowder with cod fillets, but it would also taste great with tilapia. Let it rest for five minutes after microwaving to ensure the fish is completely cooked.

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