Rockfish Potato Chowder is filled with potatoes, corn, onions and pieces of rockfish. This tasty chowder is both satisfying and filling.
If you enjoy seafood chowders, I hope you’ll check out this recipe for rockfish potato chowder I am sharing today.
I found the original recipe online from a seafood market in Alaska, and made a few changes to suit our taste. This is a thick chowder, with corn, potatoes, celery and onion providing extra flavor along the way.
The recipe is simple to make, and features rockfish, a firm and fairly mild tasting white fish, which makes it perfect for a seafood chowder! Here’s how to make rockfish potato chowder.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Cook The Onions And Potatoes
Melt butter in a Medium-sized saucepan on LOW heat. Once the butter has melted, add chopped onions. Cook the onions until they become translucent and soft. This typically takes about 4-5 minutes.
Add sliced celery, then add peeled, cubed potato pieces. Pour in enough water to just barely cover the potatoes (approx. 3 cups). Stir, then cook the potatoes on Medium heat for 11-12 minutes, or until the potatoes are just barely tender.
Add The Rockfish
Place rockfish pieces (cut into 2″ chunks) on top of the potatoes, distributing them evenly on the surface. Do not stir them into the chowder.
Cover the pan and simmer the dish until the fish and the potato chunks are cooked through. This usually takes about 10-12 minutes (time will vary slightly depending on the size chunks you use).
Once the fish and potatoes are cooked through, remove the lid from the saucepan. Stir in frozen corn kernels.
Pour 1¾ cups of milk into a bowl or measuring glass. From that amount, remove 3 Tablespoons of the milk, and whisk the 3 T. milk separately with flour until smooth and there are no lumps remaining.
Add the remaining milk AND the milk/flour mixture into the saucepan of chowder. Stir until combined. The milk/flour mixture will help to thicken the chowder slightly as it finishes cooking.
Season the rockfish potato chowder with garlic powder, salt and pepper (to taste), then put the lid back on the saucepan. Simmer the chowder on LOW heat only until it is heated through. Don’t let the fish get overcooked!
Add one teaspoon of butter and stir it in until it melts and is incorporated into the soup. Now the chowder is ready!
Serve The Rockfish Potato Chowder
Once the rockfish potato chowder is fully heated through, it is ready to be served. Take a taste and add additional salt and pepper, if needed. Ladle the hot chowder into individual serving bowls.
If desired, garnish each bowl of chowder with crispy, crumbled bacon and chopped chives for added flavor and color. This garnish is completely optional, but we like it that way! Serve immediately.
I hope you have the opportunity to try this seafood and potato chowder. The chowder is filling and flavorful, and I trust you’ll enjoy it!
Thank you for stopping by today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you… and have a wonderful day, friends.
Looking for More ROCKFISH Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious recipes featuring Rockfish to choose from, including:
- Skillet Grilled Rockfish
- Pan-Seared Rockfish with Fresh Herbs
- Panko Crusted Rockfish
- Grilled Fish Tacos with Baja Sauce
- Garlic Parmesan Rockfish
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Recipe adapted from Darius Kasprzak via: sitkaseafoodmarket.com/blogs/culinary/recipes/darius-rockfish-chowder
↓↓ PRINTABLE RECIPE BELOW ↓↓
Rockfish Potato Chowder is filled with potatoes, corn, onions and pieces of rockfish. This tasty chowder is both satisfying and filling.
- 1½ Tablespoons butter
- ½ medium yellow onion
- ½ cup celery thinly sliced
- 2 medium russet potatoes peeled, cut in 1" chunks
- 1 pound rockfish cut in 2" chunks
- 1 cup frozen corn kernels
- 1¾ cup low-fat milk
- 1½ Tablespoons all purpose flour
- ½ teaspoon garlic powder
- salt and pepper, to taste
- 1 teaspoon butter
Melt butter in a medium saucepan on LOW heat. Once melted, add chopped onions. Cook onions until they become translucent and soft (about 4-5 minutes).
Add celery, then potato pieces. Pour in enough water to just barely cover the potatoes (approx. 3 cups). Stir, then cook potatoes on Medium heat for 11-12 minutes, or until potatoes are just barely tender.
Place rockfish (cut into 2" chunks) on top of the potatoes, distributing them evenly. Do not stir them into the chowder. Cover pan; simmer until fish and potatoes are cooked through, about 10-12 minutes.
Remove lid from saucepan. Stir in frozen corn kernels. Pour 1¾ cups of milk into a bowl or measuring glass. From that amount, remove 3 Tablespoons of milk, and whisk the 3 T. milk separately with flour until smooth and no lumps remain.
Add remaining milk AND the milk/flour mixture to the chowder. Stir until combined. Season with garlic powder, salt and pepper (to taste), then put lid back on the pan. Simmer on LOW heat only until heated through. Don't overcook fish. Add butter; stir until it melts and is blended into the chowder.
Take a taste; add additional salt and pepper, if needed. Ladle chowder into bowls. If desired, garnish chowder with crisp, crumbled bacon and chives. Serve immediately while hot.
Here’s one more to pin on your Pinterest boards!