Fish Chowder Recipe

Chowder in a white bowl, on a gray plate surrounded by slices of bread and a spoon t the side.

5 stars (4 reviews)

Velvety rich fish chowder is a one-bowl meal brimming with potatoes and heavy cream. It's a delicious spin on a traditional New England clam chowder that everyone is sure to love!

Prep Time15

Cook Time35

Total Time50

Course: Main, Main Course, Soup

Cuisine: American

Servings: - 12 servings (12 cups total)

Calories: 395kcal

Author: Sommer Collier

Ingredients

6 tablespoons butter
6 tablespoons all-purpose flour
1 cup diced onion
1 cup diced celery
2-3 cloves garlic minced
4 cups diced potato peeled and chopped into ¼ inch cubes
2 pounds cod filets diced ¼ inch
32 ounces seafood stock
8 ounce clam juice
3 tablespoon cooking sherry or white wine
2 teaspoons Old Bay seasoning
¾ cup heavy cream
2 tablespoons parsley
Salt and pepper

US Customary - Metric

Instructions

Prep: Peel the onions and chopped into a ¼ inch dice. Chop the celery into similar-sized pieces. Mince the garlic. Peel the potatoes and chop them in ¼ inch cubes. Then soak the potatoes in a bowl of water until ready to use. This keeps the potatoes from browning! Chop the fresh or frozen cod into ¼ inch cubes.
Set a large 6 to 8-quart pot over medium heat. Add the butter and flour to the pot. Whisk as the butter melts to create a foamy roux for thickening. Whisk the roux for 2 to 3 minutes until it reaches a golden color.
Stir in the chopped onions, celery, and garlic. Stir and sauté for 2-3 minutes, then drain the potatoes and add them to the pot. Stir and sauté the vegetables for another 8-10 minutes to soften the aromatics and partially cook the potatoes. Make sure to stir every 2-3 minutes so the vegetables do not brown on the bottom.
Add the diced cod, seafood stock, clam juice, cooking sherry, Old Bay seasoning, 1 teaspoon of salt, and ½ teaspoon of black pepper. Stir well and bring to a simmer. Simmer the chowder for 8-10 minutes to thicken the soup base and cook the fish.
Once the potatoes are soft and the fish is cooked through, stir in the heavy cream and parsley. Taste, then salt and pepper as desired.
Serve warm as-is of with chopped scallions and/or oyster crackers for a garnish.

Notes

We are using cod for this recipe, because it is a white mild flaky fish that most people can find. However, feel free to use any white flaky fish that is available in your area!

Just be sure to dice all the vegetables and the fish into small uniform ¼ inch pieces so you can get a little bit of everything in each spoonful.

Let the chowder cool completely before transferring to an airtight container. Keep leftovers in the fridge for up to 3 days. Reheat on the stovetop or in short bursts in a microwave; you might want to add a splash or two of cream or milk if the soup is a bit too thick.

Nutrition