Main Dish

Peppery Fish Chowder


Peppery Fish Chowder

Prep Time 20 minutes
Cook Time 15 minutes
Course Soup
Cuisine American


  • 2 medium red potatoes
  • 1 tsp coarse black pepper
  • 1 ½ c water divided
  • 2 c clam juice
  • 1 ½ tsp salt divided
  • 1 lb tilapia fillets
  • 3 slices peppered bacon
  • ¼ c snipped fresh parsley
  • 1 small onion
  • ½ c heavy whipping cream
  • 2 garlic cloves pressed
  • 3 Tbsp GK flour blend
  • Hot sauce optional


  • Dice potatoes and place potatoes, ½ c water and ½ tsp salt in a microwavable dish. Cover and microwave on high 6-8 minutes or until tender. Remove from microwave and do not drain.
  • Dice bacon into ½ inch pieces and chop onion. Place bacon in pan and cook until tender. Remove half of bacon and set aside.
  • Add onion and pressed garlic to remaining bacon in a pan. Cook 2-3 minutes or until onion is tender. Add flour and cook 1 minute, stirring constantly, until flour is evenly distributed. Slowly add clam juice, potatoes with cooking water, remaining 1 cup water, remaining 1 tsp salt and black pepper. Bring to a boil over medium heat. Reduce heat to medium and simmer 3-5 minutes.
  • As soup simmers, carefully remove dark reddish brown vein down length of tilapia. Cut tilapia into ¾ inch pieces and add to pan. Cook an additional 1-2 minutes or until is opaque throughout.
  • Meanwhile, snip parsley. Remove soup from heat. Stir in cream and parsley and ladle into bowls. Top each serving with reserved bacon pieces. Serve with hot sauce, if desired.

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