Spicy Fish Chowder
Prep time
Cook time
Total time
You can control how spicy you like it.
Serves: 6
  • 1 filet of white fish cut in small chunks
  • The Trio: diced medium onion, carrot and stalk of celery
  • 1 Tbsp butter
  • 1 tsp flour
  • 2 Medium Potatoes diced
  • 1 c Winter Squash like Butternut or in the Dominican Republic: "Auyuama", diced small
  • 1 can of corn or 1½ c fresh corn
  • 1 hot chili, stem removed, slit lengthwise
  • 2 c milk
  • 4 c water
  • Salt, Pepper, Tumeric, Paprika, Curry Powder
  1. Saute the Trio, squash and chili with the butter in a stockpot
  2. When soft add the flour until it forms a paste, add 1 c water
  3. Add fish, potatoes and corn
  4. Add milk and spices to taste
  5. Cook for 10 minutes then add rest of water, lower heat and cook down

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