Fish Chowder
This creamy, comforting Fish Chowder is inspired by a bowl enjoyed at a tiny seaside shack in Maine — rich with tender chunks of white fish, buttery Yukon Gold potatoes, smoky bacon, and a silky cream broth. It comes together in under an hour using simple, wholesome ingredients, and it's naturally gluten-free thanks to potato-based thickening. Whether you're warming up on a cold evening or feeding a crowd, this chowder delivers genuine coastal comfort without requiring an oceanside location.
Equipment
- Large Dutch oven or heavy-bottomed pot - At least 6 quarts
- Small bowl - For holding prepped ingredients
- Immersion blender - (optional) For a partially blended, creamier texture
- Potato masher - (optional) For slightly thickening the soup
- Fine-mesh strainer - (optional) For straining the stock if needed
Ingredients
For the Chowder Base
- 4 thick-cut bacon - slices, chopped
- 2 tbsp butter - 30g
- 1 large yellow onion - finely diced
- 2 celery stalks - diced
- 3 garlic cloves - minced
- 1.5 lbs Yukon Gold potatoes - about 680g or 4 medium, peeled and cut into ½-inch cubes
- 3 cups seafood stock or fish stock - 720ml
- 1 cup clam juice - 240ml
- 2 bay leaves
- 1 tsp fresh thyme leaves - or ½ tsp dried thyme
- 0.5 tsp smoked paprika
- 0.25 tsp cayenne pepper - optional, for a subtle kick
- 1.5 tsp salt - plus more to taste
- 0.5 tsp black pepper
For the Fish and Cream
- 1.5 lbs firm white fish fillets - about 680g; cod, haddock, or halibut recommended, cut into 1-inch chunks
- 1.5 cups heavy cream - 360ml
- 0.5 cup whole milk - 120ml
- 2 tbsp fresh parsley - chopped
- 1 tbsp fresh dill - chopped; optional but highly recommended
- 2 tsp lemon juice - freshly squeezed
For Serving
- fresh parsley - extra, chopped, for garnish
- oyster crackers or crusty bread - for serving
- lemon wedges - for serving
Instructions
- Cook chopped bacon in a Dutch oven over medium heat for 6–8 minutes until crispy, then transfer to a paper towel-lined plate, leaving about 2 tablespoons of fat in the pot. Add butter and let it melt completely.
- Add diced onion and celery to the pot and cook for 5–6 minutes until softened and translucent. Stir in minced garlic and cook for 60–90 seconds until fragrant but not browned.
- Stir in the cubed potatoes, then pour in the seafood stock and clam juice. Add bay leaves, thyme, smoked paprika, cayenne (if using), salt, and pepper; stir to combine and bring to a boil over medium-high heat.
- Reduce heat to medium-low, partially cover, and simmer for 15–18 minutes, stirring occasionally, until potatoes are tender when pierced with a fork but still hold their shape.
- For a thicker chowder, use a potato masher to gently mash about a quarter of the potatoes in the pot, or blend 1 cup of the soup until smooth and stir it back in.
- Reduce heat to low and gently add the fish chunks, distributing them evenly. Cook for 4–5 minutes without stirring too much, until the fish is opaque and flakes easily but still holds together.
- Pour in the heavy cream and milk, stirring gently, then heat through for 2–3 minutes without boiling. Remove bay leaves, stir in parsley, dill, and lemon juice, and adjust seasoning to taste.
- Ladle into bowls, top with reserved crispy bacon and extra parsley, and serve immediately with oyster crackers or crusty bread and a lemon wedge on the side.
Notes
- Choose firm fish: Cod, haddock, or halibut hold their shape best during cooking. Avoid delicate fish like tilapia or sole, which fall apart too easily.
- Don't skip the bacon: The smoky, salty flavor from the bacon fat is essential to the chowder's depth. Use at least 3 slices even if reducing for a lighter version.
- Add fish last: Adding the fish too early results in rubbery, overcooked pieces. Four to five minutes of gentle simmering at the end is all it needs.
- Use Yukon Gold potatoes: Their buttery flavor and texture are ideal for chowder. Russets get too mealy; red potatoes don't break down enough.
- Keep heat low after adding cream: High heat causes dairy to separate and creates a grainy texture. Always maintain a gentle simmer once cream is added.
- Make-ahead tip: Prepare the base (everything except fish and cream) up to a day ahead. Reheat, then add fish and cream when ready to serve.
- Storage: Refrigerate in an airtight container for up to 3 days. Store crispy bacon separately so it stays crunchy. To freeze, omit the cream and add it when reheating.
- Reheating: Reheat gently on the stovetop over medium-low heat with a splash of stock or milk to thin. Avoid high heat or full-power microwave — use 50% power in 1-minute intervals.
- Frozen fish works: Thaw completely overnight in the refrigerator and pat dry with paper towels before adding to the chowder to avoid watering down the broth.
- Let it rest: Allow the finished chowder to sit for 10–15 minutes before serving for deeper, more melded flavors.
Nutrition
Serving: 1BowlCalories: 425kcalCarbohydrates: 24gProtein: 24gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 115mgSodium: 890mgPotassium: 820mgFiber: 2gSugar: 4gVitamin A: 18IUVitamin C: 25mgCalcium: 12mgIron: 8mg
Tried this recipe?Let us know how it was!