Simple Fish Chowder

Simple Fish Chowder


Campbell’s® 30% Less Sodium Seafood Broth makes this simple fish chowder extraordinary!


  • 2 tbsp butter
  • 2 stalks of celery, chopped
  • 1 carrot, chopped
  • 1 onion, chopped
  • 1 bay leaf
  • 1 tsp dried dill
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1 tsp pepper
  • 2 Yukon gold potato, diced
  • 1/4 cup all-purpose flour
  • 1 carton Campbell’s® 30% Less Sodium Ready To Use Seafood Broth
  • 1/2 cup heavy cream
  • 2 cups chopped raw skinless fish fillet
  • 1/2 cup frozen corn niblets, thawed


  1. In a large pot, melt butter over medium heat; sauté celery, carrot, onion, bay leaf, dill, thyme, salt and pepper for about 3 min or until onions start to brown. Stir in potatoes and flour; sauté for 2 min.
  2. Increase heat to medium-high; stir in broth and bring to a boil. Cover, reduce heat to medium and boil for about 15 min or until potatoes are almost tender.
  3. Stir in cream; bring to a simmer, stirring often. Stir in fish and corn; simmer, stirring often for 5 min or until fish is opaque and flakes easily with a fork or seafood is hot. Discard bay leaf. Ladle into bowls and serve.

This turned out great!

I cooked the corn from frozen and used a pound of tilapia fillets.

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