Hearty Fish Chowder
This fish chowder is packed with flavor! Made with fresh fish, potatoes, and a flavorful blend of herbs, it’s simply irresistible!
This is a delicious fish chowder, made with 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
- 1/2 cup onion, chopped
- 2 medium carrots, cut in small dice
- 1 rib celery, thinly sliced
- 2 tablespoons butter, divided use
- 1 pound white fish fillets, such as haddock, cod, or pollock
- 2 medium potatoes, peeled and diced
- 1 small bay leaf
- 1 teaspoon salt
- 1/4 teaspoon dried leaf thyme crumbled
- 1/4 teaspoon black pepper
- 1 cup dry white wine , or clam juice
- 2 cups half-and-half , or light cream
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Melt 1 tablespoon 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 onion is translucent.
- Add the potatoes, bay leaf, salt, thyme, pepper, and wine or clam juice.
- Cover and simmer for 15 minutes, until the vegetables are just fork tender.
- Add the fish to the pot and cook, uncovered, for 10 minutes.
- Break the fish up and add the cream and remaining butter; heat through.
- Taste and adjust the seasonings.
- Discard the bay leaf, sprinkle with chopped parsley, and serve.
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.
