I have prepared a number of Fish Chowder recipes; but this Tilapia Fish Chowder Recipe has to be one of the best. There is a little bit of prep time involved but it is well worth the effort. I used Tilapia for this recipe, but I am sure any type of good white fish would work out very well. This is a large recipe and will serve 8 people. I thought about cutting it down a little bit, but figured the left over’s would come in handy; which they did. I prepared the recipe as written and it was delicious; this one is going on my favorites list.
This recipe uses condensed milk which made me a little nervous, because it called for a large amount; and I don’t care much for the flavor. However; don’t eliminate it, you can’t even tell it is in the recipe-it combines perfectly with the other ingredients.
My wife and I were talking after supper, and we thought this Tilapia Fish Chowder Recipe tasted very much like Campbell’s New England Style Clam Chowder. If you substitute clams in place of the fish it would almost be a perfect knock off recipe.
Give it a try, and enjoy.
2 tablespoons butter
2 cups chopped onion
1 package fresh mushrooms (8 ounces sliced)
1 stalk celery (chopped)
4 cups chicken broth
4 cups potatoes (diced)
2 pounds Tilapia (cut into 1/2 inch cubes)
1/8 teaspoon Old Bay Seasoning (or to taste)
salt and pepper to taste
1 cup clam juice
1/2 cup all-purpose flour
2 (12 ounce cans) evaporated milk
1. In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
2. Add chicken broth and potatoes; simmer for 10 minutes.
3. Add fish, and simmer another 10 minutes or until potatoes are tender.
4. Season to taste with Old Bay seasoning.
5. Mix together clam juice and flour until smooth; stir into soup. Remove from heat, and stir in evaporated milk.
6. Salt and pepper to taste-serve hot.