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 the 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.
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.
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!
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Total Time: 43 minutes
- Yield: 4 servings 1x
- Category: Soup, Fish
Ingredients
Scale
- 1/2 cup chopped onion
- 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.
