8 servings (serving size: 1 1/4 cups)

The great part about this chowder is that you can use any type of fish in the recipe. "My family eats a lot of fish, and I devised this chowder recipe to use with any leftovers. I serve it as a main course with salad and bread." -Claire Strom, Fargo, ND

How to Make It

Step 1

Combine first 8 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until potatoes are tender.

Step 2

Place flour in a large bowl; gradually add 1/4 cup 1% milk, stirring with a whisk until smooth. Stir in remaining 1 1/4 cups 1% milk. Add evaporated milk to flour mixture. Stir milk mixture into potato mixture, and increase heat to medium-high. Cook 5 minutes or until slightly thick, stirring frequently. Add fish; cook 4 minutes. Stir in shrimp; cook 6 minutes or until shrimp are done. Serve immediately.

Ratings & Reviews

Nice chowder

February 05, 2017
This is very tasty. I used all 2% milk and thickened it with 2 Tb of cornstarch, which leaves no floury taste and turns out smooth. I also sauteed the onions first in a tiny bit of butter with some gold bell pepper and  garlic, and added a splash of white wine. We enjoyed this with some dinner rolls and a small salad of tomatoes, crispy lettuce,and blue cheese.

ThomasMcGuigan's Review

February 07, 2015
Excellent! I added some corn, limas, and peas. And I used cod instead of grouper.