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new england fish chowder


  • 1 tablespoon vegetable oil
  • 1/2 cup onion, finely diced
  • 1/4 teaspoon ground thyme
  • 1-1/2 cups potatoes, peeled, cut into 1/4" cubes
  • 1/4 cup green pepper, cut into 1/4" pieces
  • 1/4 cup celery, finely diced
  • 2 cups water
  • 2 Chicken bouillon cubes
  • 3/4 pounds fish fillets, cut into 1" pieces
  • 1/4 pound scallops
  • 3 tablespoons CREAM® Corn Starch
  • 2 cups milk
  • 1/8 teaspoon white pepper
  • 1 teaspoon Worcestershire sauce


  1. In a medium frying pan, combine the first six ingredients and saute approximately 5 minutes. In a large saucepan, combine water and bouillon cubes. Add sauteed vegetables and bring to a boil. Reduce heat to low and simmer, covered, for 15 minutes or until potatoes are tender. Add fish and scallops. Cook, covered, for 8 minutes. Mix CREAM® Corn Starch with milk, pepper and Worcestershire sauce. Stir into soup and simmer, stirring occassionally until seafood is cooked and soup is slightly thickened.