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Creamy Fish Chowder Recipe
5 from 84 votes

Creamy Fish Chowder Recipe

This creamy fish chowder features tender white fish, bacon, and aromatic vegetables cooked in a rich broth enriched with half and half. The chowder is thickened with potatoes and lightly spiced with thyme and bay leaves. Browning bacon and searing fish add depth of flavor, while sherry deglazes the pan to enhance the savory notes. This hearty soup is suited for warming meals and can be made ahead and refrigerated or frozen.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 8
Calories: 437 kcal
Course: Soup
Cuisine: American

Ingredients

  • 2 pounds fish cod, halibut, bass, etc.
  • 8 Bacon cut into thin slices, strips
  • 2 tablespoons butter unsalted
  • 1 yellow onion peeled and small diced
  • 2 leek thinly sliced
  • 6 celery thickly sliced ribs
  • 2 garlic finely minced cloves
  • ½ cup sherry creamy
  • 6 cups fish stock clam juice, or water
  • 2 teaspoons thyme dry
  • 2 bay leaf
  • 4 Yukon potato cut into 1” cubes or quarter moons, large
  • 2 cups half and half
  • Worcestershire sauce to taste
  • hot sauce to taste
  • salt sea salt and fresh cracked, to taste
  • black pepper sea salt and fresh cracked, to taste

Instructions

    Cup of Yum
  1. Remove the skin from your fish, and season both sides with salt and pepper.
  2. Start by browning some diced bacon in a large rondeau pot over medium heat, which takes about 6 to 8 minutes.
  3. Remove the bacon and set it aside.
  4. Turn the heat to high until it begins to lightly smoke and add in the fish, 2 tablespoons of unsalted butter, and sear it for 2 to 3 minutes per side or until it starts to turn brown. If the fish falls apart, it’s no problem. I sear it to add more flavor to the fish and soup.
  5. Remove the fish and set it to the side.
  6. Add the onions and leeks to the pot and cook over low to medium heat for 15 to 20 minutes or until browned while occasionally stirring.
  7. Pour in the celery and cook for 3 to 4 minutes.
  8. Stir in the garlic just until fragrant, which takes 30 to 45 seconds.
  9. Deglaze with the cream sherry and cook to au sec or almost gone and absorbed.
  10. Add in the stock, thyme, bay leaves, salt, pepper, and potatoes, and bring to a boil.
  11. Once boiling, turn the heat to low-medium, and place back in the pre-seared fish.
  12. Place on a lid and cook for about 5 minutes until the fish is cooked through.
  13. In the meantime, heat the half and half in a small pot until scalded.
  14. Add back in the crispy bacon, and pour the half and half into the chowder with Worcestershire sauce, hot sauce, salt, and pepper.
  15. Gently stir the soup to incorporate the flavors and to break apart the fish into large bite-size pieces.
  16. Serve with optional garnishes of chopped fresh parsley, thyme leaves, and oyster crackers.

Notes

  • This chowder is best eaten immediately but can be made 1 day ahead and stored covered in the refrigerator for up to 4 days.
  • Freeze leftovers for up to 3 months; thaw overnight before reheating gently on the stove or in a microwave.
  • White wine like chardonnay or pinot grigio can be used instead of sherry when deglazing.
  • Consider halving the recipe if a smaller quantity is needed, as it yields a substantial amount of chowder.
  • If pan-searing fish feels difficult, add raw seasoned fish directly to the pot and cook longer within the chowder.

Nutrition Information

Calories 437kcal (22%) Carbohydrates 25g (8%) Protein 34g (68%) Fat 22g (34%) Saturated Fat 10g (50%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 7g (35%) Trans Fat 0.1g (5%) Cholesterol 100mg (33%) Sodium 859mg (36%) Potassium 1137mg (24%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 850IU (17%) Vitamin C 23mg (26%) Calcium 176mg (18%) Iron 3mg (17%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 437

% Daily Value*

Calories 437kcal 22%
Carbohydrates 25g 8%
Protein 34g 68%
Fat 22g 34%
Saturated Fat 10g 50%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 7g 35%
Trans Fat 0.1g 5%
Cholesterol 100mg 33%
Sodium 859mg 36%
Potassium 1137mg 24%
Fiber 3g 12%
Sugar 5g 10%
Vitamin A 850IU 17%
Vitamin C 23mg 26%
Calcium 176mg 18%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.