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This fish chowder will make you go back for more. It’s made with flaky white fish, potatoes, onion, and optional white wine. Herbs and seasonings give this fish chowder great flavor. Add a little cooked crumbled bacon to the chowder if you like or replace the carrots with an extra potato.
I like haddock in this chowder, but it would be excellent with cod, pollock, or a similar fish. Clam juice is a flavorful alternative to white wine, or replace it with fish stock. Serve the chowder in a cup with a sandwich for lunch or make it a meal with a side salad and a baguette.
What You’ll Like About This Dish
Simple and satisfying. A cozy chowder with pantry staples and fresh fish—perfect for weeknights or weekends.
Flexible ingredients. Use whatever mild white fish you have, and adjust with optional wine, clam juice, or stock.
Make it your own. Easy to customize with shrimp, bacon, peas, or different herbs.
Comfort in a bowl. Creamy and flavorful, it’s ideal for chilly days or light meals with a sandwich or salad.
Ingredient Notes
- White fish: Haddock is ideal, but cod, pollock, or other firm white fish will work well.
- Potatoes: Provide heartiness and help thicken the chowder slightly as they cook.
- Onion, carrot, celery: The aromatic base for depth of flavor.
- Bay leaf and thyme: Add subtle herbal notes.
- White wine or clam juice: Adds acidity and seafood depth—fish stock or chicken broth also work.
- Cream or half-and-half: Creates a luscious, smooth finish.
- Butter: Divided use, adds richness.
- Parsley: Optional garnish for color and freshness.
Steps to Make Hearty Fish Chowder
- Sauté onion, carrot, and celery in butter until tender.
- Add potatoes, bay leaf, thyme, salt, pepper, and wine or clam juice.
- Cover and simmer until vegetables are fork-tender.
- Add fish and cook uncovered until the fish flakes easily.
- Stir in remaining butter and cream; heat through gently.
- Remove bay leaf, taste, adjust seasoning, and serve with parsley garnish.
Tips for the Best Fish Chowder
- Use firm white fish that holds together well during simmering—avoid very delicate fillets.
- Cut vegetables into small, even pieces so they cook evenly and quickly.
- If using wine, let it simmer for a minute before adding cream to mellow the acidity.
- Add shrimp, peas, or other quick-cooking seafood in the last few minutes to avoid overcooking.
Recipe Variations
- Add peas. Stir in steamed peas near the end for a pop of color and sweetness.
- Use fish or shrimp stock. Swap out the wine or clam juice for homemade or store-bought stock.
- Make it a seafood chowder. Add ½ to 1 cup of peeled, deveined shrimp along with the fish.
- Include bacon. Cook crumbled bacon separately and stir it in at the end or use it as a garnish.
Serving Suggestions
- Serve with oyster crackers, saltines, or crusty bread.
- Add a crisp green salad with lemon vinaigrette.
- Pair with a grilled cheese or tuna melt for lunch.
- Spoon into mugs for a cozy appetizer or starter.
Recipe Variations
- Add steamed peas just before the chowder is done for extra color and flavor.
- Replace the wine or clam juice with fish stock, shrimp stock, or chicken stock.
- Add 1/2 to 1 cup of peeled, deveined shrimp for a seafood chowder.
How to Store
Refrigerate: Store leftovers in a covered container in the fridge for up to 3 days.
Freeze? Not ideal. The cream may separate and the fish can become rubbery when thawed and reheated.
To Reheat: Warm gently over medium-low heat, stirring occasionally. Avoid boiling to keep the fish tender and the cream smooth.
Hearty Fish Chowder
Ingredients
- 3 tbsp butter, divided use
- ½ cup chopped onions
- 2 medium carrots, 1/4-inch dice
- 1 rib thinly sliced celery
- 1 ½ tbsp all-purpose flour
- 2 medium potatoes, diced
- 1 small bay leaf
- ½ tsp salt, plus more as needed to taste
- ¼ tsp dried leaf thyme crumbled
- ¼ tsp black pepper, or to taste
- 1 cup clam juice (or fish or shrimp stock)
- 1 pound white fish fillets, such as haddock, cod, or pollock
- 2 cups half-and-half or light cream
- 1 tbsp chopped fresh parsley or chives (optional), for garnish
Recommended Equipment
Instructions
- Melt 2 tablespoons of butter in a large saucepan over medium heat. Add the onions, carrots, and celery, stirring and cooking for 3 to 4 minutes or until the onions are translucent. Stir in 1 1/2 tablespoons of flour into the vegetables and cook, stirring, for 2 minutes.2 tbsp butter | 1/2 cup chopped onions | 2 medium carrots, 1/4-inch dice | 1 rib thinly sliced celery | 1 1/2 tbsp all-purpose flour
- Add the potatoes, bay leaf, salt, thyme, pepper, and clam juice or stock.2 medium potatoes, diced | 1 small bay leaf | 1/2 tsp salt | 1/4 tsp dried leaf thyme crumbled | 1/4 tsp black pepper | 1 cup clam juice (or fish or shrimp stock)
- Cover and simmer for 15 minutes, until the vegetables are just fork-tender.
- Cut the fish into bite-sized pieces, add it to the pot, and cook, uncovered, for 5 to 8 minutes.1 pound white fish fillets
- Add the cream and the remaining 1 tablespoon of butter; heat through.2 cups half-and-half or light cream | 1 tbsp butter
- Taste and adjust the seasonings.
- Discard the bay leaf, sprinkle with chopped parsley or chives, if desired, and serve.1 tbsp chopped fresh parsley or chives (optional)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
