Return to Content

Fish Ball Chowder

Fish Ball Chowder
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Serves 6-8

There are many ways to make fish balls, which should be the consistency of uncooked meat loaf before they are added to the hot liquid.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1 pound white fish, cleaned and skinned
  • 4 cups cold water
  • 1 carrot, peeled and sliced
  • 2 stalks celery, sliced
  • 1 bay leaf
  • 1 sprig parsley
  • 1 cup stale bread crumbs
  • 1 egg, beaten
  • 1 tablespoon butter
  • 2 tablespoons minced onion
  • 4 potatoes, peeled and chopped
  • 1 cup cream
  • Salt and pepper to taste


In soup kettle combine fish, water, carrot, celery, bay leaf, and parsley. Simmer, partially covered, 15 minutes. Strain. Remove fish and chop or shred into small bits, discarding any bones. Discard vegetables. In bowl combine fish with bread crumbs, egg, butter, and onion. Add a bit of milk if mixture seems dry. Using your hands, shape into 1-inch balls. Add fish balls and potatoes to kettle with strained broth. Simmer, partially covered, 15 minutes or until potatoes are tender. Add cream and season with salt and pepper. Heat slowly. Do not boil.
Updated Tuesday, September 18th, 2007

Give the Gift of Yankee Magazine and get a Gift in Return!

Send a one-year gift subscription of Yankee Magazine for only $17.99 a 50% savings. In return we will send you a free 2016 Scenes of New England Calendar (a $9.95 value)! BUY NOW!

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111