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Potato-Fish Chowder

Serve this New England-style chowder with oyster crackers and a dash of hot sauce. Using store-bought clam juice is an easy way to add more seafood flavor to fish-based soups and stews.

  • Prep:
  • Total Time:
  • Servings: 4
  • Yield: Serves 4
Potato-Fish Chowder

Source: Everyday Food, April 2005


  • 2 tablespoons butter
  • 6 scallions, coarsely chopped
  • 2 stalks celery, coarsely chopped
  • 2 garlic cloves, minced
  • 3 tablespoons all-purpose flour
  • 2 bottles (8 ounces each) clam juice
  • 1 1/2 pounds scrubbed new potatoes, cut into 1/2-inch pieces
  • 1/2 dried bay leaf
  • 1 pound cod fillet, cut into 2-inch chunks
  • 1 cup whole milk
  • Coarse salt and ground pepper


  1. In a 5-quart saucepan, melt butter over medium-high heat. Add scallions, celery, and garlic; cook until tender, 2 to 3 minutes. Add flour; stir to coat. Add clam juice and 2 cups water, whisking until smooth.

  2. Add potatoes, thyme, and bay leaf. Bring to a boil; reduce to a simmer. Cook until potatoes are tender when pierced with the tip of a paring knife, about 10 minutes.

  3. Add cod; cover, and cook until fish easily flakes, about 8 minutes. Pour in milk; cook until heated through, 1 to 2 minutes. Remove and discard bay leaf. Season with salt and pepper. Serve immediately.

Reviews (1)

  • linda yann 9 Mar, 2010

    I just wrote about this recipe for the EDF book giveaway. Very yummy. The fish doesn't get overcooked and all the flavors are great. It's a thin chowder, but I enjoy chowder on more the broth-y side.

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