Quick Fish Chowder

chef.gonzalo's picture

Sep. 22, 2011


Bacon slices 3
Hash brown potatoes 16 Ounce , frozen, fried (4 Cups)
Water 1 Cup (16 tbs)
Onion 1 Medium , chopped to make 1/2 cup
Condensed cream of shrimp soup 10 3/4 Ounce (1 Can)
Fish fillets 1 Pound , frozen, thawed and diced
Milk 3 Cup (48 tbs)
Parsley 1/4 Cup (4 tbs) , snipped
Salt 1 Teaspoon
Dried thyme 1/4 Teaspoon , crushed
Paprika To Taste (For Garnish)



1. In a saucepan, cook bacon till crisp, drain and crumble; reserve the drippings in pan and set aside for later use.

2. In the same saucepan, add frozen hash brown potatoes, water, and chopped onion to bacon drippings and bring the mixture to boil.

3. Reduce heat; cover and simmer for about 10 minutes or till vegetables are tender.

4. Stir in the cream of shrimp soup, the diced fish; cook for about 15 minutes longer or till fish is done.

5. Stir in milk, snipped parsley, salt, and thyme; heat through but do not boil.


6. To serve, sprinkle each serving with some of the crumbled bacon and a little paprika.

7. Top with a dollop of butter or margarine, if desired.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 535Calories from Fat 215

 % Daily Value*

Total Fat 25 g38.5%

Saturated Fat 9 g45%

Trans Fat 0 g


Sodium 1248 mg52%

Total Carbohydrates 51 g17%

Dietary Fiber 4 g16%

Sugars 12 g

Protein 31 g62%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet