Bermuda Fish Chowder (version created by Cindy Bradley, Indiana, USA)


If you plan to serve this unpureed, cut the vegetables, including the tomatoes, into small, similarly sized pieces. If you’re going to puree the soup, just roughly chop everything.

2 (24-ounce) cans low-sodium chicken broth
2 (8-ounce) bottles clam juice
1 large carrot, chopped
1 celery stalk, chopped
1 large potato, chopped
3 cloves garlic, minced
1 (28-ounce) can plum tomatoes
1 tablespoon mild curry powder
1/2 teaspoon cinnamon
1 teaspoon fresh thyme leaves, minced
1 pound fresh fish fillets, such as snapper, grouper or halibut, cut into chunks


Place all ingredients except the fish in a large pot, place over medium-high heat and bring to a boil. Lower heat to medium-low and simmer until vegetables are tender, about 45 minutes. Add fish and cook another 15 minutes. Puree using an immersion blender or food processor, if desired. Serve with Gosling’s Black Rum (see note 1) and Outerbridge’s Sherry Peppers Sauce (see note 2).

Note 1: Available at Big Red Liquors, IN.
Note 2: Available at Goods for Cooks, IN.

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