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Light Albacore Chowder

Light Albacore Chowder
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1 1/3 pounds skinless Pacific albacore loin cuts or steaks
  • 1 can (10-3/4 ounces) vegetable broth, preferably low-sodium or salt-free style
  • 1 cup diced new potatoes
  • 1/4 teaspoon Dried thyme
  • 1/2 teaspoon dried basil
  • 1/2 cup each: chopped onions, carrots and celery
  • 1/2 cup frozen corn kernels
  • 1/2 cup low-fat milk
  • 2 tablespoons chopped parsley



1 Rinse albacore with cold water; pat dry with paper towels. Cube fish; set aside.

2 In medium saucepan, mix broth with 1 can of water. Place albacore in steamer tray over broth and steam 2-3 minutes.

3 DO NOT OVERCOOK! Albacore should be pink in center when removed from heat.

4 Set albacore aside. Strain broth into large saucepan. Add potatoes and simmer until tender.

5 Remove cooked potatoes from broth, reserving liquid. Puree cooked potatoes with 1/4 cup broth.

6 Return with remaining broth to pot. Add thyme, basil, and vegetables.

7 Simmer until vegetables are almost tender.

8 Before serving, stir in albacore and milk and heat to serving temperature without boiling.

9 Sprinkle with parsley just before serving.

Source: National Fisheries Institute