Fish Chowder Recipe (with Video)

Fish Chowder Recipe: Fish chowder is one of those heartwarming dishes that immediately transports you to a cozy coastal cottage, spoon in hand, wrapped in the aroma of the sea. At its core, fish chowder is a rich, creamy soup made with chunks of fresh fish, potatoes, onions, and often a touch of bacon or herbs. Unlike other seafood stews, chowder stands out with its creamy base and rustic texture.

The beauty of fish chowder lies in its simplicity and depth of flavor. It’s not just a soup; it’s a comfort food that satisfies the soul. While some people love it thick and rich, others prefer it light with more broth. Either way, it brings a nourishing, sea-scented experience straight to your bowl.

Whether you’re looking for a hearty weeknight meal or an elegant dinner starter, fish chowder fits the bill. It’s versatile, easy to customize, and surprisingly quick to prepare. Plus, it’s a fantastic way to use up fresh or leftover fish without compromising on flavor.

History and Origins

The history of chowder dates back to the fishing villages of Europe—particularly France and England—where fishermen would simmer their daily catch with vegetables and herbs over an open fire. The word “chowder” is believed to come from the French word chaudière, which means a cauldron or pot in which these stews were cooked.

As settlers brought this comforting dish to North America, it evolved into regional varieties—New England clam chowder being the most famous. But the fish chowder variant remained a beloved staple in coastal regions, especially in the Northeastern U.S. and Canada.

Early American recipes often included salt pork, cream, and biscuits crumbled into the broth. Today, modern variations range from tomato-based (Manhattan-style) to dairy-free broths, but the traditional cream-based chowder remains a classic favorite.

Why This Recipe Works

This fish chowder recipe has been developed to strike a perfect balance of creaminess, flavor, and heartiness. It’s beginner-friendly, requires minimal prep, and uses ingredients that are easy to find in any grocery store.

Here’s why you’ll love this version:

• It’s adaptable. You can use almost any firm white fish or a mix of seafood.
• It’s fast. From prep to plate, it takes under an hour.
• It’s comforting. A steaming bowl of chowder is like a hug from the inside.

With this step-by-step guide, you’ll be able to master fish chowder even if you’ve never made soup from scratch before.

Ingredients You’ll Need

Fish chowder might taste luxurious, but the ingredients are surprisingly humble and budget-friendly. Here’s everything you’ll need:

Fresh Fish Options

Choosing the right fish is the foundation of a good chowder. You want something that holds its shape during cooking and has a mild flavor that absorbs the seasonings well.

Best options:

• Cod
• Haddock
• Halibut
• Tilapia
• Pollock

Optional seafood additions:

• Shrimp
• Scallops
• Clams (for a seafood chowder variation)

Pro tip: Avoid oily fish like salmon or tuna for this recipe—they can overpower the creamy broth.

Vegetables and Herbs

No chowder is complete without a hearty mix of veggies. These not only add texture but also elevate the flavor of your soup.

Must-haves:

• Potatoes (Yukon gold or russet work great)
• Onion (yellow or white)
• Celery
• Carrots
• Garlic

Optional herbs:

• Thyme (fresh or dried)
• Bay leaves
• Parsley (for garnish)
• Chives

The mix of onion, celery, and carrot is known as a mirepoix and serves as the aromatic base for your chowder.

Creams, Broths, and Liquids

The richness of chowder comes from its creamy base. You’ll need a mix of dairy and broth to get the right balance.

Liquids to include:

• Fish stock or chicken broth (about 4 cups)
• Heavy cream or half-and-half (1 to 2 cups)
• Milk (optional to lighten the chowder)
• Butter (for sautéing)

If you’re lactose-intolerant, coconut milk or oat milk can be used, though the flavor profile will shift slightly.

Seasonings and Spices

Seasoning is everything in chowder. The mild fish needs a boost of herbs and spices to shine.

Essential seasonings:

• Salt and freshly cracked pepper
• Smoked paprika (adds depth and a hint of smokiness)
• Old Bay seasoning (a seafood classic)
• Thyme
• Bay leaf
• A splash of lemon juice or white wine for brightness

Feel free to adjust the spices based on your personal preference. Just don’t skip the lemon—it wakes up all the other flavors.

Kitchen Tools and Equipment

Must-Have Cooking Tools

Before diving into the actual cooking process, it’s important to gather all the necessary tools to make your chowder experience smooth and stress-free. You don’t need a fancy kitchen setup—just a few basic essentials.

Here’s what you’ll need:

• Large Soup Pot or Dutch Oven – This is your main vessel. A heavy-bottomed pot helps distribute heat evenly and prevents scorching, especially when using dairy.
• Cutting Board – You’ll be doing a fair amount of chopping, so a stable cutting surface is key.
• Sharp Chef’s Knife – A sharp knife makes prep work faster and safer.
• Wooden Spoon or Silicone Spatula – Great for stirring without scratching your pot.
• Ladle – For serving without spilling.
• Measuring Cups and Spoons – Precision counts, especially with seasonings and liquids.

These tools are all likely already in your kitchen, but having them ready in advance keeps your workflow uninterrupted and enjoyable.

Optional Tools for Ease

While the basics are all you need, a few extra gadgets can make your life easier:

• Immersion Blender – Want your chowder extra creamy? Blend part of it before adding fish.
• Fish Spatula – Designed to flip delicate fish without breaking it apart.
• Mandoline Slicer – Speeds up slicing veggies thin and evenly.
• Soup Bowls with Handles – For a rustic, bistro-style presentation.

Even without these extras, you’ll still end up with a killer fish chowder. But if you’re planning to make this recipe often, investing in a few of these can take your cooking game to the next level.

Prepping Before Cooking

How to Choose the Best Fish

Selecting the right fish can make or break your chowder. The ideal fish should be firm, fresh, and preferably skinless.

Key considerations:

• Freshness: Look for fish that smells clean like the ocean—not “fishy.” Clear eyes and firm flesh are good signs.
• Firmness: Flaky fish like cod or haddock won’t disintegrate in the pot. Avoid soft-fleshed fish like flounder unless you’re okay with a mushier texture.
• Frozen Fish: Totally fine! Just thaw it completely and pat dry before cooking.

Sustainability Tip: Check seafood guides like the Monterey Bay Aquarium’s Seafood Watch to choose eco-friendly options.

If you’re feeling adventurous, you can also combine fish types or add shellfish. Just be sure to adjust cook times accordingly.

Properly Chopping Vegetables

Consistency is king when prepping your vegetables for chowder. Uniform pieces ensure even cooking and the perfect bite every time.

Tips:

• Onions and Celery: Dice them finely for a soft, aromatic base.
• Carrots: Slice into small half-moons or quarters depending on size.
• Potatoes: Cube them evenly—about ½ inch pieces work well. Too big and they’ll take forever to cook; too small and they’ll dissolve.

Wash and peel everything before chopping, especially potatoes, as their skins can affect the soup’s creaminess. Keep your mise en place (everything in its place) so you can move through the cooking process with ease.

Prepping and Measuring Spices

A common mistake when cooking chowder is under-seasoning or adding spices too late. Get ahead of the game by prepping all your seasonings before the heat’s on.

Here’s a quick prep list:

• Measure out salt, pepper, thyme, and paprika into small bowls.
• Smash and peel garlic cloves (you can mince or press them depending on your texture preference).
• Prep bay leaves but remember to remove them before serving.
• Zest a lemon if you want an added layer of flavor later.

Laying out all your spices and herbs not only saves time but helps prevent missed steps when things start heating up.

Step-by-Step Guide to Making Fish Chowder

Step 1 – Sautéing Aromatics

This is where the flavor foundation begins. Aromatics are the vegetables and herbs that form the base of your chowder.

Instructions:

1. Heat 2 tablespoons of butter in a large soup pot or Dutch oven over medium heat.
2. Add diced onions, celery, and carrots. Sauté until they’re soft and translucent—about 6–8 minutes.
3. Add garlic and cook for another minute until fragrant.
4. Toss in your bay leaf and thyme here to release those herbal oils.

Pro Tip: If you’re using bacon, cook it first, remove the crispy bits, and use the fat to sauté your veggies for an even deeper flavor.

This step ensures every spoonful of your chowder starts with a rich, savory base.

Step 2 – Adding Vegetables and Cooking Down

Now it’s time to add the hearty fillers like potatoes and begin layering in the liquids.

Here’s how:

1. Add cubed potatoes to the sautéed aromatics.
2. Stir in a bit of flour (about 2 tablespoons) to thicken the chowder later. Cook for 2 minutes to remove any raw flour taste.
3. Pour in 4 cups of fish or chicken broth, scraping the bottom to deglaze the pot.
4. Bring the mix to a gentle boil, then reduce heat to a simmer.

Let this mixture cook for about 10–12 minutes or until the potatoes are just fork-tender. Don’t overcook them now, as they’ll continue cooking once the fish is added.

Optional: For a deeper, more savory flavor, splash in a bit of white wine here and let it reduce for 2 minutes before adding broth.

Step 3 – Adding Liquids and Simmering

At this point, your kitchen is already smelling divine. It’s time to transform this broth into a creamy, comforting chowder.

Steps:

1. Lower the heat to medium-low.
2. Stir in 1 to 1½ cups of heavy cream or half-and-half.
3. Let the chowder simmer gently for another 5 minutes, uncovered.

Important: Do not let the cream boil. High heat can cause it to curdle or separate, ruining the texture.

If you want a thicker chowder, now’s a great time to use your immersion blender. Just pulse a few times to break down some of the potatoes and vegetables—this thickens the broth naturally without needing cornstarch or extra flour.

Step 4 – Incorporating the Fish

Now comes the star of the show—the fish. Since fish cooks quickly, it’s important to add it toward the end so it stays tender and flaky instead of turning rubbery or falling apart.

Here’s how to do it:

1. Gently place your cubed fish into the hot chowder base.
2. Stir very lightly—just enough to submerge the fish, but not so much that you break it up.
3. Let it simmer gently for 5 to 8 minutes, depending on the size and type of fish.

You’ll know it’s done when the fish turns opaque and flakes easily with a fork. Taste and adjust the seasoning—add a pinch more salt, a dash of pepper, and even a squeeze of fresh lemon juice if needed. This helps brighten the creamy richness of the dish.

Optional Add-Ins:

• If you’re using shrimp or scallops, add them with the fish. Shrimp should turn pink and curl into a C-shape when done.
• A handful of frozen corn or peas can add a sweet pop and vibrant color.

Be gentle with your fish. It’s easy to overcook, and once that happens, the texture suffers. You want melt-in-your-mouth bites, not fish mush.

Step 5 – Finishing with Cream and Final Seasoning

This final step is where your chowder comes together into that creamy, dreamy soup everyone loves.

Steps:

1. Once the fish is fully cooked, turn off the heat.
2. Stir in an additional splash of cream or a knob of butter for extra silkiness.
3. Add chopped fresh parsley or chives for a burst of color and flavor.
4. Taste again and do your final seasoning adjustments.

If your chowder feels too thick, add a splash of warm broth or milk. If it’s too thin, let it sit uncovered for a few minutes—chowder thickens as it cools.

Serving Suggestion:
Ladle into deep bowls, top with cracked black pepper, fresh herbs, and maybe a few crumbled oyster crackers or toasted bread on the side. It’s ready to serve and enjoy!

Tips and Tricks for Perfect Fish Chowder

How to Avoid Overcooked Fish

One of the biggest chowder sins is rubbery, dry fish. Here’s how to ensure that never happens:

• Cut fish into equal-sized pieces so they cook evenly.
• Add fish last—after all veggies are done.
• Don’t boil. Always simmer gently once the fish is added.
• Use a timer to avoid guessing and overcooking.

Fish is delicate, and chowder is not the place for guesswork. Being mindful of cooking time will reward you with tender, flavorful bites.

Adjusting Creaminess and Thickness

Everyone has their ideal chowder texture—some like it thick and hearty, others prefer a lighter, more brothy consistency. You can easily adjust it to suit your taste.

For thicker chowder:

• Use a roux (flour + butter).
• Blend part of the soup to thicken it naturally.
• Let it simmer uncovered for a few extra minutes.

For thinner chowder:

• Use more broth or milk.
• Reduce the amount of cream.
• Skip the thickening flour step if preferred.

Pro tip: Chowder thickens as it cools, so be cautious not to overdo it. You can always thicken more later but loosening it up after it’s too thick is trickier.

Best Garnishes for Presentation

While the flavor of fish chowder is king, a beautiful presentation can turn your dish from simple comfort food into a gourmet delight.

Top garnishes:

• Fresh herbs: Chives, parsley, or dill
• Cracked black pepper
• Drizzle of cream or olive oil
• Crumbled bacon for a smoky crunch
• Toasted bread or croutons on the side

You eat with your eyes first. Adding just one or two of these finishing touches can make your bowl of chowder feel restaurant-worthy—even if you’re just enjoying it on the couch in sweatpants.

Serving Suggestions

Best Sides to Serve With

Fish chowder is a meal in itself, but it pairs wonderfully with a few well-chosen sides that balance the richness and add texture.

Here are some perfect partners:

• Crusty Bread: Sourdough, French baguette, or garlic toast for dipping.
• Simple Green Salad: With a light vinaigrette to cut through the creaminess.
• Roasted Vegetables: Think asparagus or Brussels sprouts.
• Crackers: Oyster crackers, saltines, or herbed flatbreads.
• Cornbread: Slightly sweet and buttery, it complements the savory chowder.

Whether you’re feeding the family or impressing dinner guests, the right side dish elevates the entire meal.

Presentation Ideas for Dinner Parties

If you’re making fish chowder for guests, take it up a notch with a few creative touches:

• Serve in Bread Bowls: Hollowed sourdough loaves make an edible, rustic bowl.
• Use Small Crocks or Soup Mugs: Perfect for individual portions with handles.
• Garnish Tableside: Let guests add their own toppings like herbs, bacon bits, or hot sauce.
• Pair with White Wine: A crisp Pinot Grigio or Chardonnay enhances the dish beautifully.

Make it feel special without adding stress—simple touches go a long way in creating a cozy, memorable dining experience.

Storage and Reheating

Refrigeration Tips

Fish chowder stores surprisingly well for a day or two, but like most seafood dishes, it’s best eaten fresh. That said, if you have leftovers, here’s how to store them properly:

Refrigeration Guidelines:

• Let the chowder cool to room temperature before refrigerating.
• Transfer to an airtight container. Glass is ideal, but BPA-free plastic works too.
• Store in the refrigerator for up to 3 days.
• Label the container with the date so you don’t forget.

Important: Because of the dairy and seafood combination, never leave fish chowder sitting out for more than 2 hours. It can spoil quickly.

Flavor Tip: Chowder often tastes even better the next day after the flavors have melded. Just keep in mind it might thicken, so you may need to loosen it with a bit of broth or milk when reheating.

Freezing for Long-Term Use

Freezing fish chowder is possible, but there’s a caveat: dairy doesn’t always freeze and thaw well—it can become grainy or separate.

If you plan to freeze:

• Leave out the cream or milk until reheating. Cook the chowder up to the simmering step, then freeze.
• Let it cool completely before transferring to freezer-safe containers or heavy-duty freezer bags.
• Freeze for up to 2 months.

To reheat frozen chowder:

1. Thaw overnight in the fridge.
2. Reheat slowly over low heat, stirring often.
3. Add your cream or dairy once the soup is hot, stirring until incorporated.

It’s not as perfect as fresh, but for busy weeknights or meal prep, frozen chowder can still hit the spot.

Variations of Fish Chowder

New England-Style

The classic version we’ve focused on is New England-style, known for its creamy, rich base and chunky vegetables. It’s the ultimate comfort food, especially in colder months.

Key traits:

• Cream or half-and-half base
• Butter and flour for thickening
• Potatoes, onions, celery
• Flaky white fish

This version is hearty, soothing, and nostalgic. It’s the kind of dish that brings people together at the dinner table.

Manhattan-Style (Tomato-Based)

If you’re not a fan of cream-based soups or are lactose-intolerant, Manhattan-style fish chowder might be more your speed.

What makes it different?

• Uses tomato broth instead of cream
• Packed with veggies like bell peppers and celery
• Lighter, more acidic flavor profile
• Perfect for summer or a lighter meal

It’s more of a tomato-seafood stew than a traditional chowder, but equally satisfying in its own way.

Keto-Friendly or Dairy-Free Options

Following a special diet? You can still enjoy fish chowder with a few smart substitutions.

Keto Version:

• Use heavy cream or coconut cream (watch carb content).
• Skip the potatoes or replace with cauliflower florets.

Dairy-Free Version:

• Use coconut milk or cashew cream.
• Skip butter—use olive oil or vegan butter.
• Consider arrowroot powder for thickening.

These options allow everyone to enjoy chowder—no matter their dietary needs—without sacrificing on flavor or comfort.

Common Mistakes to Avoid

Not Seasoning Properly

Under-seasoning is a cardinal sin in chowder-making. Fish and cream both have mild flavors and need help to shine.

Avoid this by:

• Seasoning in layers (veggies, broth, fish, final taste)
• Using lemon or acid to balance richness
• Including herbs like thyme, parsley, and bay leaf for complexity

Always taste as you go—and especially before serving.

Cooking Fish Too Long

Overcooked fish becomes tough and rubbery, ruining the texture of your chowder.

Prevention tips:

• Add fish only once vegetables are fully cooked.
• Simmer gently—never boil once fish is in.
• Set a timer if needed. Most fish cooks in under 8 minutes.

Remember: fish continues to cook in hot broth even after you turn off the heat.

Using the Wrong Type of Fish

Not all fish are chowder-friendly. Delicate or oily varieties can fall apart or alter the soup’s flavor in unpleasant ways.

Best fish for chowder:

• Cod
• Haddock
• Halibut
• Tilapia
• Pollock

Avoid:

• Salmon (too oily)
• Tuna (strong flavor)
• Flounder (too delicate)

Choosing the right fish is one of the most important steps in creating a balanced and enjoyable chowder.

Nutritional Breakdown

Calorie Count Per Serving

One generous serving (about 1½ cups) of traditional New England-style fish chowder contains:

• Calories: 350–450 kcal
• Protein: 25–30g
• Carbohydrates: 20–30g
• Fat: 20–30g (depending on cream and butter)

Note: These numbers can vary based on ingredients used. Skipping the cream or butter, or using skim milk, will lower fat and calorie count significantly.

Protein, Fat, and Carbs Overview

Protein: Comes mostly from the fish and optional add-ins like shrimp or bacon. Great for muscle repair and satiety.

Fat: Healthy fats from cream and fish. Using olive oil instead of butter can provide a more heart-healthy version.

Carbohydrates: Primarily from potatoes and carrots. You can adjust these for lower-carb diets by substituting with cauliflower or skipping the flour.

Fish chowder can be customized to fit almost any nutritional goal. It’s one of those rare comfort foods that can also be quite balanced.

FAQs about Fish Chowder Recipe

1. Can I use frozen fish?

Yes! Just thaw it completely and pat it dry before adding to the chowder. Frozen fish works great if fresh isn’t available.

2. What’s the best fish for chowder?

Cod, haddock, and halibut are the top choices due to their mild flavor and firm texture. Avoid oily fish like salmon or delicate varieties like flounder.

3. Can I make it ahead of time?

Absolutely. Fish chowder can be made a day in advance and often tastes better the next day. Just reheat gently and add a splash of broth or milk if it thickens.

4. Can I add shrimp or other seafood?

Yes! Shrimp, scallops, or even clams can be added for a seafood chowder variation. Add them in the final 5–6 minutes of cooking to avoid overcooking.

5. How do I thicken my chowder without cream?

Use a flour or cornstarch slurry, mashed potatoes, or an immersion blender to naturally thicken the soup. These methods work great for dairy-free versions too.

Conclusion

Fish chowder isn’t just a meal—it’s an experience. It’s the kind of dish that wraps you up like a cozy blanket, fills your home with mouthwatering aromas, and brings friends and family to the table.

Whether you’re cooking for a weeknight dinner or entertaining guests, this step-by-step guide helps you create a restaurant-quality chowder right in your kitchen. From selecting the perfect fish to mastering that creamy consistency, you now have everything you need to make a truly unforgettable dish.

And the best part? You can tweak it endlessly. Want it dairy-free? Done. Prefer a tomato broth? Go for it. Like extra spice? Throw in some hot sauce. It’s your chowder—own it.

So grab a ladle, pour yourself a warm bowl, and enjoy every creamy, comforting spoonful.