Recipes > Soup > Chowder > Connecticut Fish Chowder

Connecticut Fish Chowder


  • heads, fins and backbones of 3 medium-sized fish
  • 2 quarts of cold water
  • 2 onions, cut fine
  • 1 carrot, cut in tiny dice
  • 1/2 bay leaf
  • 1/2 teaspoon of thyme
  • 1 cup of stewed tomatoes
  • 5 tablespoons of cornstarch
  • 2 cups of diced and par-boiled potatoes
  • salt and pepper to taste
  • 2 tablespoons of butter
  • 2 tablespoons of finely chopped parsley


Any cheap fish that is fresh will do for this dish, or it may be made from the heads, fins and backbones of the fish, used for filets or broiling. Place the heads, fins and backbones in a deep saucepan and add cold water, onions, carrot, bay leaf, and thyme. Cover and bring to a boil. Cook slowly for one hour. Now remove the heads, fins and backbones and pick the meat from the heads and backbones and return to the stock.

Rub stewed tomatoes through a sieve and add cornstarch. Stir until the starch is dissolved and then add to the stock. Bring quickly to a boil and add potatoes, salt and pepper to taste, butter, and parsley. Let boil up once and then serve. This is delicious. One pound of fish may be used in place of heads, fins and backbones.


Mrs. Wilson's Cook Book (1920).


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