Try this fish chowder with a midwestern fish. Use bluegill or substitute a walleye, trout or pan-fish for this warm chowder perfect for a fall day.

Cook Time: 40 minutes


  • 2 tablespoons olive oil
  • 2/3 cup chopped onion
  • 1/2 cup chopped celery
  • 3 medium potatoes, peeled and cubed
  • 2 cups chicken stock
  • 1/2 cup chopped carrots
  • 2 tablespoons fresh parsley, minced
  • 1 tablespoon lemon juice
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon pepper
  • 1 pound boneless, skinless bluegill fillets, cut into 1-inch chunks (or use walleye, trout or pan-fish)
  • 1 cup evaporated skim milk


  • Add olive oil to 3-quart saucepan.
  • Sauté onion and celery until tender. Add the potatoes, chicken stock, carrots, parsley, lemon juice, dill weed, garlic salt and pepper.
  • Simmer until vegetables are tender, about 30 minutes.
  • Add fish and simmer for 5 minutes, or until fish flakes with a fork.
  • Add skim milk and heat through.

Recipe and photo courtesy of Cornell University Cooperative Extension.

Nutrition Facts

Amount per serving



% DV*
Total Fat 4g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 1mg
Sodium 160mg
Total Carbs 14g
Dietary Fiber 2g
Sugars 5g
Added Sugars 0g
Protein 17g
Vitamin D 1mcg
Calcium 149mg
Iron 1mg
Potassium 370mg

*Percent Daily Values are included where available. They are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.