Smoky Fish Chowder

Warm, creamy, and packed with flavor, this Smoky Fish Chowder is comfort in a bowl. The smoky depth of paprika, crispy beef, and flaky chunks of white fish come together in a luxurious, velvety broth that’s both rustic and refined. Perfect for chilly evenings or anytime you’re craving something hearty yet sophisticated, this one-pot wonder is surprisingly easy to make and guaranteed to satisfy.

Whether you’re feeding your family or looking to impress dinner guests, this chowder delivers rich flavor and a silky texture without the heaviness of traditional cream-based soups. It’s a recipe that feels indulgent—but remains simple, wholesome, and deeply comforting.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Bold, Smoky Flavor: Thanks to hot smoked paprika, beef, and vermouth.
• Easy Yet Impressive: Minimal prep, no special tools needed.
• Weeknight Friendly: Ready in under an hour from start to finish.
• One-Pot Meal: Less cleanup, more comfort.
• Crowd-Pleaser: Great for gatherings, cozy dinners, or make-ahead lunches.
• Naturally Gluten-Free: No flour or thickeners required.

Unlike many chowder recipes that rely heavily on cream, this version uses whole milk for a lighter touch while preserving richness. The combination of leeks, beef, fish, and fingerling potatoes offers a delicate balance of flavors, complemented by the gentle heat of smoked paprika.

Ingredients Needed

For the Base

• 3 oz beef (about 3–4 slices), diced
• 3 tbsp unsalted butter
• 2 medium leeks, white and light green parts only, thinly sliced
• ¾ tsp kosher salt, plus more to taste
• ¼ tsp hot smoked paprika

For the Broth

• ¼ cup dry white vermouth (or dry white wine)
• 2 cups fish stock, homemade or store-bought
• 1 cup water
• ½ lb fingerling potatoes, sliced into ¼-inch rounds
• 3 fresh thyme sprigs

For the Creamy Finish

• 2 cups whole milk
• 10 oz white fish fillets, such as flounder or cod, cut into 2-inch pieces

How to Make Smoky Fish Chowder

Step 1: Crisp the Beef

Place a heavy-bottomed soup pot or Dutch oven over medium-high heat. Add the diced beef and cook, stirring occasionally, until browned and crisp—about 5 minutes. Use a slotted spoon to transfer the beef to a paper towel-lined plate. Leave about 2 tablespoons of the beef fat in the pot.

Why it matters: beef adds not just smokiness but richness to the base. The rendered fat is used to flavor the leeks and build the broth.

Step 2: Sauté Leeks and Build the Base

Reduce heat to medium. Add the butter to the remaining beef fat and let it melt. Toss in the sliced leeks along with a pinch of salt. Sauté for about 5 minutes, stirring frequently, until the leeks are soft and fragrant but not browned.

Sprinkle in the smoked paprika and cook for 1 more minute, stirring to coat the leeks evenly.

Pour in the vermouth and simmer until the liquid is almost fully evaporated, about 2 minutes.

Step 3: Simmer with Stock, Potatoes, and Herbs

Add the fish stock, 1 cup of water, sliced fingerling potatoes, thyme sprigs, and the remaining salt. Increase the heat slightly to bring the mixture to a gentle simmer. Cover partially and cook for 20–25 minutes, or until the potatoes are tender and easily pierced with a fork.

Visual cue: The broth should be aromatic with visible hints of orange from the paprika and soft leeks throughout.

Step 4: Add Milk and Finish with Fish

Pour in the whole milk and return the crispy beef to the pot. Bring everything back to a gentle simmer, stirring occasionally to prevent scalding.

Add the fish chunks and simmer for 2–4 minutes, or until the fish is just opaque and flakes easily with a fork. Use a spoon or fork to gently break the fish into large pieces.

Remove the thyme sprigs before serving.

Serving and Storage Tips

How to Serve

• Ladle the chowder into warm soup bowls for maximum comfort.
• Garnish with extra crispy beef, a few fresh thyme leaves, and cracked black pepper.
• Serve with crusty sourdough, oyster crackers, or toasted baguette slices for dipping.

How to Store

• Refrigerate: Store in a sealed container for up to 3 days.
• Reheat: Gently rewarm over medium-low heat on the stovetop. Avoid boiling to prevent the milk from curdling.
• Freezing? Not ideal—dairy and fish don’t reheat well from frozen. Best enjoyed fresh or refrigerated.

Helpful Notes

• Make it dairy-free: Substitute whole milk with unsweetened almond milk or coconut milk, but expect a different flavor.
• Prefer a thicker chowder? Add 1 small mashed potato in Step 3 for a slightly heartier texture.
• Extra veggies: Add diced celery, carrots, or even corn for more bulk and flavor.
• No leeks? Substitute with sweet onions or shallots.
• Worried about wine? Vermouth adds complexity, but you can use broth instead for an alcohol-free version.

Conclusion

This Smoky Fish Chowder is a hug in a bowl—rich, flavorful, and deeply comforting. It’s the kind of dish you come back to again and again, whether you’re craving something nourishing on a cold day or planning a dinner that feels special without the fuss.

If you tried this recipe, leave a ⭐⭐⭐⭐⭐ rating and comment below—we’d love to hear your thoughts!

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What fish did you use, and what twist did you try?

Frequently Asked Questions (FAQ)

Can I use smoked fish instead of fresh white fish?

Yes! Smoked haddock or trout adds an extra layer of depth and intensifies the smoky flavor. Just reduce the added salt to balance it.

How do I make this gluten-free?

Good news—this chowder is naturally gluten-free. Just double-check that your beef and stock don’t contain any gluten-based additives.

Can I use cream instead of whole milk?

Absolutely. If you prefer a richer, more decadent chowder, replace some or all of the milk with heavy cream or half-and-half.

Is this recipe freezer-friendly?

We don’t recommend freezing it. Dairy and delicate fish don’t thaw well and can separate or become rubbery when reheated.

How thick should the consistency be?

It should be brothy but lightly creamy—not thick like a stew. If you want a thicker version, mash a few potatoes into the soup or use a splash of cream.