Fish Chowder Recipe

Creamy, dreamy, and incredibly comforting, this Fish Chowder is like a hug in a bowl.

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If you’ve ever traveled around New England, you know just how seriously the locals take their chowder, or should I say “chowdah,” as it’s known colloquially. Whether it’s made with clams, white fish, or a mix of seafood, fish chowder is a staple dish that brings comfort and warmth amid the harsh weather of the region. It’s rich and creamy, it’s stick-to-your-ribs hearty, and it’s the perfect one-pot meal.

Derived from the French word chaudière, which translates to “cauldron”, chowder refers to the type of vessel originally used to cook it. Though there are many variations of chowder that exist today, in New England, you can count on it being thick and chunky and consisting of seafood, potatoes, onions, celery, and salted pork simmered together in a heavenly creamy broth.

A little bit salty, a little bit briny, and oh-so-savory, I guarantee you’ll find a bowl of this fish chowder to be both soothing and satisfying, even if you live in a sunny locale.

Is Fish Chowder Healthy?

Though this dish does contain lean protein and vegetables, it is a cream-based recipe, making it high in fat and calories. It also contains bacon, making it high in sodium. Therefore, it’s best to enjoy fish chowder in moderation. You could lighten it up a bit by using fat-free or 1% milk instead of heavy cream (though this will affect the chowder’s consistency) or by omitting the bacon.

New England vs. Manhattan Chowder: What’s the Difference?

The most obvious difference between the two types of chowder is the color of their broth. New England-style chowder gets its milky white color from heavy cream and/or milk whereas Manhattan-style chowder gets its red hue from tomatoes. New England-style chowder is also much thicker and heartier than its thinner, brothy Manhattan-style counterpart. You’ll also find that some Manhattan-style recipes call for the addition of other vegetables, such as carrots and bell peppers.

INGREDIENTS

1/3 cup unsalted butter
4 bacon slices, chopped
1 large onion, chopped
2 stalks celery, diced
3 large Yukon Gold potatoes, peeled and diced
1 teaspoon dried thyme
2 bay leaves
3 cups fish or vegetable stock
1 pound cod or other firm white fish, cut into chunks
1 cup heavy cream
Salt and freshly ground black pepper to taste
Old Bay seasoning, to taste
Fresh parsley, chopped for garnish

INSTRUCTIONS

Sauté

Cook onions, bacon, and celery in butter until soft.

Simmer

Add potatoes and stock, cook until tender.

Finish

Add fish and cream, heat through. Garnish with parsley.

Devour!

FAQs & Tips

How to Make Ahead and Store

You can make this fish chowder a day ahead of when you plan to serve it—just don’t add the fish. Store it in the fridge, reheat it in a large pot, and add the fish 10 to 15 minutes before serving time. Store any cooked fish chowder leftovers in an airtight container in the fridge for up to 4 days. I don’t recommend freezing this dish, as it could affect the texture of the fish, and the cream and butter could potentially separate upon reheating.

Can I Add Other Seafood to the Chowder?

Feel free to tailor the seafood to your preferences! You could use any mix of clams, shrimp, scallops, oysters, crab, lobster, or squid. As for the best alternatives for cod, some options include haddock, tilapia, snapper, monkfish, halibut, or any other fish that has a firm, white flesh. Steer clear of any super delicate fish like flounder, which would flake apart too easily.

What’s In a Name: Is Chowder the Same as Soup?

Technically, chowder is a type of soup. While soup can range in consistency from thin and brothy to saucy and stew-like, chowder refers to soup that is thick, creamy, and chunky. Its base usually consists of heavy cream, milk, or a mixture of both, which both thickens the broth and lends a richness to the dish.

Serving Suggestions

Ladle a generous portion of fish chowder into a bowl, and top it off with a handful of Seasoned Oyster Crackers for a delicious crunch. You could also serve it with Homemade Ritz Crackers, Almond-Flour Crackers, or a nice slice of crusty bread.

Like to enjoy your soup with a refreshing side salad? Same! In that case, you’ll definitely want to pair your chowder with this recipe for Winter Salad or this one for Kale Caesar Salad. The tanginess of this Cucumber Salad would also provide a nice contrast to the richness of the chowder.