5.0 from 9 votes
Fish Chowder Recipe
Velvety rich fish chowder is a one-bowl meal brimming with potatoes and heavy cream. It's a delicious spin on a traditional New England clam chowder that everyone is sure to love!
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 8 - 12 servings (12 cups total)
Calories: 395 kcal
Course:
Main Course , Soup
Cuisine:
American
Ingredients
- 6 tablespoons butter
- 6 tablespoons all-purpose flour
- 1 cup diced onion
- 1 cup diced celery
- 2-3 cloves garlic minced
- 4 cups diced potato peeled and chopped into ¼ inch cubes
- 2 pounds cod filets diced ¼ inch
- 32 ounces seafood stock
- 8 ounce clam juice
- 3 tablespoon cooking sherry or white wine
- 2 teaspoons Old Bay seasoning
- ¾ cup heavy cream
- 2 tablespoons parsley
- salt and pepper
Instructions
- Prep: Peel the onions and chopped into a ¼ inch dice. Chop the celery into similar-sized pieces. Mince the garlic. Peel the potatoes and chop them in ¼ inch cubes. Then soak the potatoes in a bowl of water until ready to use. This keeps the potatoes from browning! Chop the fresh or frozen cod into ¼ inch cubes.
- Set a large 6 to 8-quart pot over medium heat. Add the butter and flour to the pot. Whisk as the butter melts to create a foamy roux for thickening. Whisk the roux for 2 to 3 minutes until it reaches a golden color.
- Stir in the chopped onions, celery, and garlic. Stir and sauté for 2-3 minutes, then drain the potatoes and add them to the pot. Stir and sauté the vegetables for another 8-10 minutes to soften the aromatics and partially cook the potatoes. Make sure to stir every 2-3 minutes so the vegetables do not brown on the bottom.
- Add the diced cod, seafood stock, clam juice, cooking sherry, Old Bay seasoning, 1 teaspoon of salt, and ½ teaspoon of black pepper. Stir well and bring to a simmer. Simmer the chowder for 8-10 minutes to thicken the soup base and cook the fish.
- Once the potatoes are soft and the fish is cooked through, stir in the heavy cream and parsley. Taste, then salt and pepper as desired.
- Serve warm as-is of with chopped scallions and/or oyster crackers for a garnish.
Cup of Yum
Notes
- We are using cod for this recipe, because it is a white mild flaky fish that most people can find. However, feel free to use any white flaky fish that is available in your area!
- We are using cod for this recipe, because it is a white mild flaky fish that most people can find. However, feel free to use any white flaky fish that is available in your area!
- Just be sure to dice all the vegetables and the fish into small uniform ¼ inch pieces so you can get a little bit of everything in each spoonful.
- Just be sure to dice all the vegetables and the fish into small uniform ¼ inch pieces so you can get a little bit of everything in each spoonful.
- Let the chowder cool completely before transferring to an airtight container. Keep leftovers in the fridge for up to 3 days. Reheat on the stovetop or in short bursts in a microwave; you might want to add a splash or two of cream or milk if the soup is a bit too thick.
Nutrition Information
Calories
395kcal
(20%)
Carbohydrates
30g
(10%)
Protein
26g
(52%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
97mg
(32%)
Sodium
616mg
(26%)
Potassium
1141mg
(33%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
839IU
(17%)
Vitamin C
27mg
(30%)
Calcium
103mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8- 12 servings (12 cups total)
Amount Per Serving
Calories 395
% Daily Value*
| Calories | 395kcal | 20% |
| Carbohydrates | 30g | 10% |
| Protein | 26g | 52% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 97mg | 32% |
| Sodium | 616mg | 26% |
| Potassium | 1141mg | 24% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 839IU | 17% |
| Vitamin C | 27mg | 30% |
| Calcium | 103mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.