Go Back
+ servings
Fish Chowder
Print

Creamy Fish Chowder

Rich and creamy fish chowder, packed with flavor yet easy to make! A hearty and wholesome recipe balanced out by tender potatoes and a light flaky fish.
Course Soup
Cuisine American
Keyword 30 minutes, easy soup recipe, lent recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 5 servings
Calories 447kcal
Cost $30

Equipment

  • Dutch oven or heavy-bottomed pot
  • ladle

Ingredients

  • 2 tablespoons unsalted butter
  • 1 yellow onion chopped
  • 1/2 cup dry white wine
  • 1 cup clam juice
  • 2 yukon gold potatoes large
  • 2 celery stalks chopped
  • 1 1/2 pounds skinless cod cut into 2 inch pieces
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon Old Bay seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups half-and-half
  • 1/4 teaspoon fish sauce optional but recommended

Instructions

  • Melt butter in a dutch oven or large pot over medium heat, once melted add in the chopped onion, celery, salt and pepper. Cook for 5-7 minutes or until onion is translucent.
    Fish Chowder Step 1
  • Add potatoes, clam juice, white wine, thyme, and old bay seasoning. Bring to a boil, reduce heat to a simmer, cover pot with lid and cook until potatoes are easily pierced with a fork, about 10 minutes.
    Fish Chowder Step 2
  • Add cod, cover pot with lid and cook until cod is opaque and cooked through, about 5-7 minutes.
    Fish Chowder Step 3
  • Add in the half-and-half and fish sauce, give everything a quick stir and simmer for 3-5 more minutes.
    Fish Chowder Step 4
  • Season with additional salt and pepper, top with fresh chives and enjoy!

Notes

  • Make it Dairy-Free: Use olive oil instead of butter and coconut cream instead of half-and half.
  • Dry White Wine: Pinot Grigio or Sauvignon Blanc are preferred, look for words like "crisp" and "dry" in the description. Avoid a dessert wine or anything that might be too sweet. Use seafood or chicken stock with a splash of lemon juice instead of wine.
  • Types of Potatoes: Yukon Gold potatoes yield a creamy and buttery flavor, if you can't find these use yellow potatoes instead.

Nutrition

Serving: 1g | Calories: 447kcal | Carbohydrates: 27g | Protein: 31g | Fat: 22g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 801mg | Potassium: 1147mg | Fiber: 2g | Sugar: 4g | Vitamin A: 865IU | Vitamin C: 22mg | Calcium: 206mg | Iron: 2mg | Net Carbs: 25g