Fish Chowder is a warm, comforting soup made with tender fish, potatoes, and onions in a creamy broth. It’s a great dish for cozy days and offers a mix of soft fish and hearty vegetables.
I’ve found that adding a splash of lemon juice brightens the whole bowl. It’s simple to make and perfect for a quick, tasty meal.
For extra flavor, try topping with fresh parsley or crusty bread on the side. It makes the perfect lunch or dinner treat!
Ingredients & Substitutions
Fresh Fish: I recommend firm white fish like cod or haddock for their clean flavor. Keep the pieces chunky for texture. If fresh fish isn’t available, frozen works just fine—just thaw and pat dry before cooking.
Potatoes: Use starchy potatoes like Russets or Yukon Gold for creaminess. They break down slightly, thickening the chowder. Sweet potatoes are a fun, sweeter substitute if you like a twist.
Onions and Celery: These aromatics create the base flavor. I suggest yellow onions and celery ribs. If you want milder flavor, try shallots or carrots instead. They’re great for different tastes but still give depth.
Milk & Cream: I prefer whole milk combined with a touch of heavy cream to make it rich without being heavy. For a lighter version, use skim milk or a dairy-free alternative like coconut milk, but expect a different texture.
Butter & Seasonings: Use unsalted butter for richness and add salt and pepper to taste. A pinch of thyme or bay leaf adds depth. Fresh herbs like parsley brighten up the flavor—dried herbs work well if fresh aren’t available.
How do I thicken the chowder without lumps?
To avoid lumps, mash some cooked potatoes or use a whisk to blend part of the chowder before adding fish. Simmer gently, stirring often. You can also stir in a small amount of flour or cornstarch mixed with cold water to thicken smoothly.
- First, remove some cooked potatoes and mash well for a natural thickener.
- Gently simmer, stir often to prevent sticking or burning.
- If needed, mix 1 tablespoon of flour or cornstarch with cold water until smooth.
- Stir this mixture into the hot chowder slowly, then cook for a few more minutes until thickened.
How to Make Fish Chowder?
Ingredients You’ll Need:
Seafood & Vegetables
- 1 pound white fish fillets (like cod or haddock), chopped
- 1 cup diced potatoes
- 1 cup chopped onions
- 1 cup chopped celery
- 1 cup chopped carrots
Cooking & Seasoning
- 2 cups fish or chicken broth
- 1 cup milk or cream
- 2 tablespoons butter
- Salt and pepper to taste
- 1 teaspoon dried thyme
How Much Time Will You Need?
Preparation time: 10 minutes, Cooking time: 30 minutes, Total: 40 minutes
Step-by-Step Instructions:
1. Prepare the ingredients
Chop the fish into pieces. Dice potatoes, onions, celery, and carrots. Set aside.
2. Cook the vegetables
In a large pot, melt butter over medium heat. Add onions, celery, and carrots. Cook for 5-7 minutes until soft.
3. Add liquids and potatoes
Pour in broth. Stir in potatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat. Simmer for 15 minutes.
4. Add fish and cook
Stir in fish pieces. Cook for another 8-10 minutes until fish is opaque. Stir occasionally.
5. Finish the chowder
Pour in milk or cream. Heat through but do not boil. Taste and adjust seasoning if needed. Serve hot.
