Fish Chowder Soup is the ultimate bowl of comfort—creamy, hearty, and brimming with tender chunks of white fish, sweet corn, and soft potatoes. This cozy dish delivers restaurant-worthy flavor in less than an hour, making it perfect for weeknights or when you need a soul-warming meal. With simple ingredients and easy steps, you’ll create a chowder that feels indulgent yet wholesome.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & easy – ready in under an hour with minimal prep.
- Simple ingredients – pantry staples paired with fresh fish.
- Comfort food perfection – creamy, filling, and family-friendly.
- Versatile – easily customizable with seafood, veggies, or herbs.
- Impressive yet effortless – ideal for casual dinners or serving guests.
Unlike many heavy versions, this fish chowder balances creaminess with freshness. The wine reduction, sautéed aromatics, and perfectly flaked fish create layers of flavor that set it apart. One spoonful delivers both comfort and satisfaction.
Ingredients Needed
For the base:
- 40 g (about 3 tbsp) unsalted butter
- 2 garlic cloves, finely minced
- 1 small onion, finely chopped
- 2 small carrots, halved and thinly sliced
For the broth:
- ½ cup (125 ml) dry white wine (optional, adds depth—can omit)
- ¼ cup (35 g) all-purpose flour
- 3 cups (750 ml) milk (any fat percentage works)
- 2 cups (500 ml) fish stock, clam juice, or low-sodium chicken stock
Vegetables & seasoning:
- 2 cups diced potato (about 1 large, cut into 1.5 cm cubes)
- 1 cup corn kernels (frozen or drained canned)
- 1 cup peas (frozen)
- ½ tsp salt (adjust to taste)
- Freshly ground black pepper
Protein:
- 600 g (1.2 lb) firm white fish fillets, skin removed, cut into 2 cm chunks
Garnish & serving (optional):
- ¼ cup sliced green onions
- Crusty bread, ideal for dunking
How to Make Fish Chowder Soup
1. Build the flavor base
Melt the butter in a large heavy-bottomed pot over medium heat. Add garlic and onion, cooking for about 5 minutes until softened and translucent (but not browned). Stir in the carrots to release their natural sweetness.
2. Deglaze with wine
Increase heat to high, pour in the white wine, and stir. Let it bubble until nearly evaporated—this step enhances depth and removes raw alcohol taste.
3. Thicken with flour
Sprinkle the flour over the vegetables. Stir continuously for 30 seconds; the mixture will look pasty. This forms the base for a creamy, thick chowder.
4. Add liquids gradually
Slowly whisk in the stock while stirring to dissolve the flour mixture, then pour in the milk. Stir until smooth.
5. Cook the vegetables
Add potatoes, corn, salt, and black pepper. Bring to a gentle simmer, then reduce the heat. Cook for 8–10 minutes, stirring occasionally, until the potatoes are nearly tender.
6. Add fish & peas
Gently stir in the fish chunks and peas. Simmer for 3–4 minutes, just until the fish flakes easily with a fork. Avoid overcooking to keep the fish moist.
7. Adjust & serve
Taste and adjust seasoning with extra salt or pepper. If the chowder feels too thick, add a splash of milk or water to loosen. Ladle into bowls, garnish with green onions, and serve alongside warm crusty bread.
Serving and Storage Tips
- Serving: Top each bowl with sliced green onions, fresh parsley, or a drizzle of cream. Pair with crusty bread, garlic toast, or a light salad for a complete meal.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm gently on the stovetop over low heat. Stir often and avoid boiling, which can cause the milk to split.
- Freezing: Not recommended, as dairy-based soups can separate when thawed.
Helpful Notes
- Use firm white fish like cod, haddock, or pollock—they hold shape without falling apart.
- Skip the wine if desired, but it adds a subtle richness.
- For a creamier texture, replace 1 cup of milk with heavy cream.
- Add smoked paprika, thyme, or bay leaf for an aromatic twist.
- Turn it into a seafood chowder by tossing in shrimp or clams.
Fish Chowder Soup
Ingredients
Method
- Melt butter in a large pot over medium heat. Add garlic and onion, cooking until softened (about 5 minutes). Stir in carrots.
- Increase heat, add white wine, and cook until nearly evaporated.
- Sprinkle flour over vegetables, stirring for 30 seconds to form a paste.
- Gradually whisk in stock, then milk, until smooth.
- Add potatoes, corn, salt, and pepper. Simmer 8–10 minutes until potatoes are nearly tender.
- Stir in fish and peas. Simmer 3–4 minutes until fish flakes easily. Avoid overcooking.
- Taste and adjust seasoning. Add more milk if too thick. Garnish with green onions and serve with bread.
Notes
Conclusion
This Fish Chowder Soup is everything you crave in a comfort meal—creamy, hearty, and packed with tender fish and veggies. It’s simple enough for weeknights yet special enough to serve guests. With its flavorful base and rich texture, it’s sure to become a repeat favorite in your kitchen.
Tried this recipe? Leave a comment and a ⭐ star rating below—I’d love to hear how it turned out! Don’t forget to share your chowder creation on Pinterest or Facebook.
👉 What twist would you add—extra herbs, shrimp, or maybe bacon? Let me know in the comments!
Frequently Asked Questions (FAQ)
Can I use frozen fish?
Yes, just thaw completely and pat dry before adding. This prevents excess water from thinning the chowder.
How do I make this gluten-free?
Replace the flour with cornstarch or a gluten-free flour blend. Dissolve it in a little cold milk first to avoid lumps.
Can I substitute cream for milk?
Absolutely! Heavy cream makes the chowder extra rich. You can use half cream, half milk for balance.
Why did my soup split?
If the chowder boils too hard, the dairy can separate. Keep the heat low and stir gently for a silky texture.
Is this recipe freezer-friendly?
Not ideal—dairy-based soups don’t freeze well. For freezer prep, make the base without milk, freeze it, then add fresh milk and fish when reheating.
How thick should fish chowder be?
It should be creamy and coat the back of a spoon but still pourable—not as thick as stew, not as thin as broth.