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Canning Fish Chowder Base: 3 Secrets to Hearty Homemade Comfort

Canning Fish Chowder Base
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A hearty fish chowder base perfect for canning and storing. This base allows you to quickly prepare a delicious fish chowder anytime by adding fresh fish or seafood when ready to serve.

Ingredients

Scale
  • 2 lbs white fish fillets (cod, haddock, or similar), cut into chunks
  • 4 cups fish stock or water
  • 2 cups diced potatoes
  • 1 cup diced onions
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 2 cups whole milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme

Instructions

  1. In a large pot, melt butter over medium heat.
  2. Add onions, celery, and carrots. Cook until softened, about 5 minutes.
  3. Stir in flour and cook for 2 minutes to make a roux.
  4. Gradually whisk in fish stock and milk until smooth.
  5. Add potatoes, salt, pepper, and thyme. Simmer until potatoes are tender, about 15 minutes.
  6. Add fish chunks and cook for 5 minutes until just done.
  7. Ladle hot chowder into sterilized canning jars, leaving 1-inch headspace.
  8. Process jars in a pressure canner at 10 psi for 90 minutes (adjust for altitude).

Notes

  • Use fresh, high-quality fish for best results.
  • You can add clams or shrimp when reheating the canned base.
  • Always check jar seals before storage.
  • Label jars with contents and date.

Nutrition

Find it online: https://cannedkitchen.com/canning-fish-chowder-base-recipe/