Vegetable Fish Chowder Vegetable Fish Chowder

Author: Canadian Living

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: April 2005


  • 1 tablespoon butter
  • 1 onion chopped
  • 1 carrots chopped
  • 2 potatoes peeled and cubed
  • 2 cloves garlic minced
  • 1/2 teaspoon each salt and pepper
  • 3 tablespoons all-purpose flour
  • 4 cups chicken stock
  • 1 cup milk
  • 1 cup frozen corn
  • 1 package frozen fish thawed and cubed
  • 2 tablespoons minced fresh parsley


In large sauce pan, melt butter over medium heat; fry onion, carrot, potatoes, garlic, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes. Sprinkle with flour; cook, stirring for 1 minute.

Add chicken stock and bring to boil; reduce heat, cover and simmer until potatoes are tender, about 10 minutes. Add milk, corn and fish. Heat until steaming and fish flakes easily when tested, about 5 minutes. Add parsley.
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Vegetable Fish Chowder