Phil’s Famous Fish Chowder

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing Phil's famous fish chowder recipe, a delectable dish that will transport your taste buds to the shores of New England. This hearty and creamy chowder is packed with tender chunks of fresh fish, aromatic vegetables, and flavorful herbs and spices. With its rich and comforting flavors, it's no wonder this recipe has become a staple in Phil's kitchen. Perfect for chilly evenings or whenever you're craving a taste of the sea, this fish chowder is sure to impress both seafood lovers and soup enthusiasts alike.

Keywords: fish chowder, New England, creamy, flavorful, comforting

Phil's famous fish chowder recipe details

Phil’s famous fish chowder recipe, recipe Rating: 4.7
Number of votes:118

A spicy fish chowder that utilizes any kind of fish from the sea. It is great as a meal or as an appetizer.
Ready in: 2 hours 40 mins

Ingredients

Serves: 16

• 3 tablespoons olive oil
• 1 cup diced yellow onion
• 2 (10 ounce) cans Progresso(R) white clam sauce
• 3 tablespoons chopped fresh parsley
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 cup chopped green onion
• 1 cup diced green bell pepper
• 1/3 cup diced fresh celery
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 2 cloves garlic, minced
• 2 (2 pound) cans peeled and chopped tomatoes
• 1 cup dry red wine, like Chianti
• 1 (2 pound) can tomato puree
• 3 cus water
• 1/4 teaspoon cayenne pepper
• 1 to 2 teaspoons crushed red pepper
• 2 bay leaf
• 4 to 6 medium potatoes, cubed
• 2 zucchini, cubed
• 2 pounds fish filets, cut into 2 to 3-inch strips

Preparation method

Prep: 10 mins | Cook: 2 hours 30 mins

1. In a 6 quart stockpot or heavy saucepan over medium heat, cook onions in olive oil until translucent.
2. Add the clam sauce and bring to a simmer. Add the parsley, oregano, basil, green onions, bell pepper, celery, salt, pepper, and garlic. Continue to simmer low for about 3 minutes.
3. Add the chopped tomatoes, cover and simmer for 10 minutes. Uncover and add the wine; simmer for 5 minutes.
4. Add the tomato puree, water, cayenne pepper, crushed red pepper and bay leaf. Stir and return to low simmer for 1 1/2 hours, stirring every 15 minutes.
5. Add the potatoes and zucchini, stir, cover the pot and continue to simmer for 25 minutes.
6. Add the fish filets and simmer for 10 minutes.