Fish Chowder

We love this recipe from Mark Bittman’s How to Cook Everything. We’ve altered it somewhat


  • 1 cup chopped onion
  • 2 cups chopped potatoes
  • 1 T butter (approx. amount)
  • 1 tsp fresh thyme or 1/2 tsp dried thyme
  • 1 cup corn (we usually use frozen corn)
  • 2 cups fish or chicken stock
  • Salt and freshly ground black pepper
  • 1 cup milk
  • 1 cup cream or half-and-half or more milk
  • 2 cups chunked haddock (or another white fish)


  1. Sauté the onions, potatoes and thyme in butter until the onions softens, around 10 minutes.
  2. Add the stock and corn.
  3. Cook until potatoes are tender, around 10 minutes.
  4. Sprinkle with salt and pepper to taste.
  5. Add the milk and cream.
  6. Add the fish and bring barely to a simmer over low heat, making sure the soup does not boil.
  7. Simmer for around 5 minutes until fish is opaque.
  8. Enjoy!