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Potato Fish Chowder

Stefania Lamacchia
by Stefania Lamacchia on Feb 26, 2019 4:13:37 PM

A winter storm is coming (yet again) and we've got a delicious way to keep you warm as the temperature drops and the snowflakes fall. Try this simple recipe for Potato Fish Chowder, featuring Campbell's 30% Less Sodium Seafood Broth, and stay warm this season. 

Prep: 10 min Cook: 25 min Serves: 4 February-Potato-Fish-Chowder-Recipe


  • 2 tbsp Longo’s Country Churned Salted Butter
  • 2 stalks celery, chopped
  • 1 carrot, chopped
  • 1 onion, chopped
  • 1 tsp each dried dill weed and thyme leaves
  • 2 large yellow flesh potatoes (about 1 lb/454 g), diced
  • 1/4 cup all-purpose flour
  • 1/2 tsp each salt and pepper
  • 1 carton (900 mL) Campbell’s 30% Less Sodium Seafood Broth
  • 1 dried Longo’s Bay Leaf
  • 1/2 cup 35% whipping cream
  • 2 cups chopped raw skinless fish fillets (about 400 g), such as Pacific snapper or tilapia
  • 1/2 cup frozen Longo’s Peaches and Cream Corn, thawed


Melt butter in soup pot over medium heat. Sauté celery, carrot, onion, dill and thyme for about 3 minutes or until starting to soften. Stir in potatoes, flour, salt and pepper; continue to stir for 2 minutes.

Increase heat to medium-high and pour in broth and bay leaf. Stir and bring to a boil. Cover and reduce heat to medium; simmer for 15 minutes or until potatoes are tender. Stir in cream; return to a simmer.

Add fish and corn; stir and simmer for about 5 minutes or until fish flakes easily when tested with a fork. Discard bay leaf before serving.

Per serving: 400 calories; 26 g protein; 19 g fat; 34 g carbohydrate; 4 g fibre; 6 g sugars; 960 mg sodium. 

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Stefania Lamacchia
Written by Stefania Lamacchia

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