Fish Chowder

Fish Chowder
Serves 10-12


  • 1 Lbs. Salt Pork or Slab Bacon, Diced 1/3"
  • 1/4 Cup Reserved Pork or Bacon Fat
  • 2 Cups Yellow Onion, Finely Chopped
  • 2 Cups Celery, Finely Chopped
  • 2 Cups Water
  • 2 Quarts Whole Milk
  • 1 1/2 oz. 23803 Elite Major Fish Stock Base, No MSG Added 00073292238031
  • 3 Lbs. Russet Potatoes, Peeled and Diced 1/2"
  • 4 Each Bay Leaves
  • 2 Cups Heavy Cream
  • 2 Lbs. Cod or Haddock Fillets
  • Salt and Pepper to taste


  1. Render salt pork and/or bacon over medium heat, until crispy, but not burnt. Remove pork from pot, and set aside. Leave rendered fat in pot
  2. Add onion, and celery. Cook until vegetables are softened but not browned
  3. Add water, milk, Major Fish Base, potatoes, bay leaves, pork, salt and pepper. Bring to a gentle simmer and cook until the potatoes are tender
  4. Place a colander into a large bowl
  5. Drain the soup through the colander, reserving the solids in the colander and the liquid in the bowl.
  6. Remove the bay leaves.
  7. Blend the reserved broth/milk mixture with a blender/immersion blender until emulsified. Return pot to low heat.
  8. Add the solids back to the pot. Add the fish fillets and allow 10-15 minutes for fillets to cook/heat through. Do not allow to boil
  9. Stir Cream into chowder. Gently flake fillets into bite sized pieces
  10. Adjust seasoning with salt and pepper to taste
  11. Hold on Steam Table at 160°F