To Die for Fish Chowder

Fish Chowder is something that I don’t make often, however, when I do we enjoy every bite of it. This Fish Chowder version is magnificent, for sure a to die for fish chowder recipe!

Fish Chowder
This fish chowder is literally to die for. It is the first time I have made something like this and let me tell you this one recipe is going to be made for years to come. It was so comforting, tasty and unique that I could not believe how good it was. Better than at restaurants. I don’t know how much money they can charge for something like this but I bit a lot.

I hardly ever go out to eat because I am very specific about food. I like to know what I am eating and since I like to use the best quality ingredients eating at home is easiest.

If you haven’t make chowder before I urge to try this chowder version, you will not be disappointed.


Here you can see that I got the ingredients together. The right picture is the Mahi Mahi. A very yummy fish. It holds together very well once cooked. 1 lb cost me about $5.50 so is not that bad.

Fish Chowder


To Die for Fish Chowder

Miryam's original recipe

Yield: 4-6 servings

Total Time: 35 minutes


  • 1 to 2 lbs Mahi Mahi or other firm white fish
  • 1 15 oz canned corn
  • 4-6 slices Canadian bacon,
  • 1 onion, chopped
  • 4 carrots, chopped
  • 4 garlic cloves, minced
  • 4 medium potatoes, chopped into small cubes
  • 1 tablespoon paprika
  • 1 tablespoon thyme
  • 3 bay leaves
  • 4-6 tablespoons olive oil
  • 1 tbsp arrowroot powder
  • 2 cups low fat milk
  • 2 10 oz cans clam juice
  • Fresh parsley
  • Pepper corns


In a 6 qt dutch oven, over medium to high heat, add 1 tablespoons of oil and cook bacon until crispy. Remove from pan and set aside.

Add the onion, carrots, and garlic to the pan. Cook for about 5 minutes. On the mean time, in a small mixing bowl add  arrowroot powder and milk and mix with a whisk until arrowroot powder is dissolved.

Add paprika, thyme, bay leaves and pepper corns to the dutch oven and heat through. Add milk mixture, potatoes, half the parsley and clam juice. Cook for about 10 minutes.

Place half of the corn in a food processor  or blender and blend until smooth. Add the fish, corn kernels and pureed corn into the soup and cook for another 10 minutes or until fish is fully cooked. Discard the bay leaves and add bacon and remaining parsley to the chowder. Serve while hot.


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  1. Sounds amazimg except for the taco seasoning. Instead of the taco seasoning try using cumin , chilipowder, paprika, and a pinch of cayanne. That taco seasoning crap has alot of sodium in it and prob other stuff to..

  2. Is the quinoa already cooked or are you saying uncooked?

  3. What brand of taco seasoning do you use?

  4. I’ve made quinoa chili before, but never in a slow cooker, so I LOVE this! :)

  5. There are couple of things I need to get, a slow cooker and a kitchenaid. Can’t believe I don’t have em’, this chili is a must try. I am a big vegetarian fan, and this looks so so delicious.
    Thanks for sharing an awesome recipe.

  6. Nice dish with seasoning ingredients. In my region, south east of Europe, also known as Balkan we have a few similar recipes. The only difference is that we use a lot of onion , garlic and paprika to cooked dishes like this one. But it is always good to try something different and I will definitely will cook it over weekend. Let you know how me and my family like it:)

  7. I made this and it was delish!

  8. do you know of any place else to get the natural taco seasoning? It sounds like a great recipe

    • You can also find it at whole foods or just make your own w/ a mixture of spices like cumin, paprika, oregano, chili powder, onion and garlic powder and salt :-) Thanks for visiting my blog.

  9. I have to leave earlier than I wante and need to have this ready when I get home. Could I cook it on low for 7-8 hours or would that ruin the beans?

  10. Can you use regular canned beans?

    • If you want to use regular canned beans you don’t need to use the slow cooker. You will be done pretty much just in 20-30 minutes sine the beans will be cooked already. You can do this recipe in your stove top.

  11. Great recipe! I made this for lunch today (it’s raining in WA, lol) on the stovetop, since I used canned beans. I added two bell peppers and used 1 can each of black beans, red kidney beans, and garbanzo beans. It tasted delicious and my meat-loving hubby enjoyed it with some leftover rotisserie chicken added. :) Thank you!

  12. Can I use canned beans instead of the ones I have to soak overnight?

  13. Just wanted to say that i made this and it is amazing!

    If i added beef would that work too? As in add it in the start with the beans?

  14. Yes that would work just fine :-)

  15. This looks great. Really have to locate that slow cooker. :-)

  16. Love this for a hearty, meatless dinner! Sounds perfect on this cold, snowy day we’re having today!

  17. Such a wonderful, easy recipe and so versatile! I could easily see throwing some chopped zucchini into this when the weather warms up.

  18. This recipe looks delicious! How much less water would you use for this recipe if you use canned beans instead of dried?

  19. Just wanted to make a note: after soaking the beans, I’d definitely recommend boiling them for 10 minutes before putting them in the slow cooker. I was completely unaware of the endogenous toxins within beans, especially red kidney beans, which actually intensify when cooked at low temperatures. Both my husband and myself were pretty sick after eating this, did a quick google search, and… who knew??

  20. If I wanted to add ground turkey into the recipe when would I add it in? Cooked or uncooked? 

  21. Are the beans 16 ounces BEFORE soaking , or 16 ounces AFTER soaking? I’m a bean soaking novice. Thank you!

  22. Do you rinse the quinoa first?

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