Chowder with Bluefish, Corn and Potatoes

Recipes > Chowder with Bluefish, Corn and Potatoes

Chowder with Bluefish, Corn and Potatoes

Meal Theme:

Total Time: 
50 Minutes
Approximate Yield: 


This unique recipe puts a new twist to your average corn chowder soup. The combination of our smokey bluefish mixed with corn and potatos is a new innovative mixture to the original corn chowder.


2 tablespoons
Olive Oil
medium onions (cut into small dice size pieces)
1 1⁄2 pound
red potatoes (russet or new red)
celery (finely chopped)
1 1⁄2 cup
chicken broth
1 1⁄2 cup
10 ounces
package of frozen corn
3⁄4 cups
whole milk
3⁄4 cups
heavy cream
2 teaspoons
worcestershire sauce
1 pound
Acme smoked bluefish
3 tablespoons
fresh parsley leaves (minced)
1 dash
kosher salt and fresh ground pepper


In a heavy 5 - 6 quart Dutch oven or heavy pot, heat two tablespoons olive oil over medium heat.   Add onions and cook, stirring, until softened. Peel potatoes and cut into 3/4-inch cubes. Add potatoes, celery, broth, and water, bring to a boil, then cover and simmer 10 minutes, or until the potatoes are tender.  Add corn and simmer, covered, 5 minutes. Stir milk, cream and Worcestershire sauce into the soup.  Simmer 5 minutes.  (Soup may be made up to this point two days ahead.  Reheat gently and proceed.)


Add the bluefish Stir in parsley or dill. Season to taste with salt and pepper.  Serve.


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