The Fritz’s Famous Fish Chowder

Two summers ago, we spent a wonderful week with friends on Cape Cod in a house overlooking the sea.  I still smile every time I think of it. We would go off on a separate activities during the day and come together in the evening for cocktails and a communal dinner. One of the highlights of the trip for a hardy few was a very early morning fishing trip that resulted in a boatload (almost literally) of fabulous striper.  One night Patty and Craig Fritz turned some of it into this tasty fish chowder.  The credit for the recipe is all theirs and I am grateful they have let me reproduce it here.

The fresher the fish, the better the chowder.


8 T. butter

6 T.  flour

1 large onion, chopped

2 ribs celery, diced

2 carrots, diced

8 cups of milk

2 lbs. of potatoes (preferably red), peeled and diced

3 lbs. fish (preferably striped bass or similar fish), cut into pieces

2 T. chopped parsley

other herbs to taste (thyme is a good choice)


  1.  Melt butter in a stockpot.
  2.  Add onion, celery and carrot and sauté for 5 minutes.
  3.  Stir in flour and cook 2-3 minutes, stirring all the while.
  4.  Add milk and potatoes and bring to a boil.  Reduce heat and simmer until the potatoes are almost tender.
  5.  Stir in fish and simmer for 10 minutes or until fish flakes.
  6.  Add parsley and salt, as well as thyme or other seasoning, if using.
  7.  Serve and enjoy.

Serves 8-12, recipe can be halved.

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I am an enthusiastic home cook. I started a blog when my older daughter lived in Paris and had a tiny kitchen, few utensils and a stove with no temperature markings. The purpose was to help her (and eventually her sister) make many of the dishes they love and to learn how to make some new ones. They are now both terrific cooks, but all of us can use a new (or even an old beloved) recipe once in a while.

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