“Lulu, are we having chowder tonight?”
When the kids come to visit, that’s the first question asked, and I’m happy to respond positively. Not only is it a family favorite, it is one of those easy to fix failsafe dishes. Another plus is it’s gluten free which is becoming important to more and more people.
OK, no more wasting time talking about it, here’s how you make it.
Lulu’s Fish Chowder
1 lb. haddock, cod or salmon*
2-3 Yukon gold or red potatoes, sliced
1 onion, sliced
1-2 garlic cloves, minced
1 bottle clam juice, heated to boiling
2 c. milk or half and half, warmed
1 t. dill
2 T. butter
salt and pepper to taste
In a large baking dish, layer the onions and potatoes. Sprinkle with garlic and salt and pepper to taste.
Lay the fish filet on top and dot with butter. Add the clam juice and dill. If you are using fresh dill, increase the amount to at least 2 teaspoons.
Cover the dish with foil and bake for 1 hour at 350. The fish should be flaky and the potatoes and onion soft.
Remove from the oven and add the heated milk. Stir gently to break up all the ingredients. Spoon into heated bowls and serve with oyster crackers. A simple green salad is all that is needed to complete the meal.
Make the chowder once, and I’m betting it’ll become one of your family favorites. This recipe is about 4 generous servings, but, as you might guess, it is easily doubled.
*If using a salmon filet, bake with skin side up and remove the skin when the dish comes out of the oven.
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Lulu's Musings 
I want to try this. We love fish and this would be a one dish meal easy to prepare and clean up. Thanks.
Hi Lulu,
We just love a great fish chowder and your recipe looks delicious! Hope you are having a fantastic day and thanks so much for sharing with Full Plate Thursday!
Come Back Soon,
Miz Helen
This looks great! I want to make this soon.
This looks so yummy Lulu! I have only made clam chowder, never a fish one. Would love to try it! Do you prefer one fish over the other? Thanks for sharing the recipe with SYC. Pinning.
hugs,
Jann
Habit is my favorite because it’s so readily available fresh out of the water here. My second choice would be cod simply because I like white fish best.
Oh yum.. just one thing.. bottle clam juice.. could I use a good sea food stock in it’s place?. .xx thanks for sharing.. x j
I’ve never tried it with seafood stock, but I can’t imagine that it wouldn’t work.
Linda, this looks absolutely delicious and obviously family approved! Thanks for sharing your recipe…gonna save it!
Oh how I wish Scott liked milk-based soups!! Sounds delicious. Wonder if I could eat a whole batch myself!
You probably could! Some at dinner, the rest next day at lunch.
Thanks for sharing your recipe and method Lulu!
My pleasure, Ellen.
I love Chowder, and always order it when it’s on the menu. Thanks so much for this recipe, Lulu. 🙂
This one is not as thick as most chowders because there is no flour in it.
Sounds and looks fabulous! Can’t wait to try it! Thanks!!
You won’t be sorry!
Will definitely try this one.
It’s too simple and tasty not to give it a try.
Lordy that looks yummy! Thanks so much for sharing!
Thank you and you are welcome.
Yum thanks for sharing lulu. I must try!
Do give it a try….you won’t be sorry!
I will!!!