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Fish Chowder Soup

Fish Chowder Soup

This creamy and hearty Fish Chowder Soup is packed with tender chunks of white fish, potatoes, corn, and peas. Ready in under an hour, it’s the perfect cozy meal for weeknights or casual dinners. With layers of flavor from a wine reduction, sautéed aromatics, and fresh fish, this chowder feels indulgent yet wholesome.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the base
  • 40 g unsalted butter about 3 tbsp
  • 2 cloves garlic, finely minced
  • 1 small onion, finely chopped
  • 2 small carrots, halved and thinly sliced
For the broth
  • 1/2 cup dry white wine optional
  • 1/4 cup all-purpose flour
  • 3 cups milk any fat percentage
  • 2 cups fish stock, clam juice, or low-sodium chicken stock
Vegetables & seasoning
  • 2 cups potatoes, diced into 1.5 cm cubes about 1 large potato
  • 1 cup corn kernels frozen or canned
  • 1 cup peas frozen
  • 1/2 tsp salt adjust to taste
  • black pepper to taste
Protein
  • 600 g firm white fish fillets, skin removed cut into 2 cm chunks
Garnish & serving (optional)
  • 1/4 cup sliced green onions for garnish
  • crusty bread for serving

Method
 

  1. Melt butter in a large pot over medium heat. Add garlic and onion, cooking until softened (about 5 minutes). Stir in carrots.
  2. Increase heat, add white wine, and cook until nearly evaporated.
  3. Sprinkle flour over vegetables, stirring for 30 seconds to form a paste.
  4. Gradually whisk in stock, then milk, until smooth.
  5. Add potatoes, corn, salt, and pepper. Simmer 8–10 minutes until potatoes are nearly tender.
  6. Stir in fish and peas. Simmer 3–4 minutes until fish flakes easily. Avoid overcooking.
  7. Taste and adjust seasoning. Add more milk if too thick. Garnish with green onions and serve with bread.

Notes

Use firm white fish like cod, haddock, or pollock. Replace 1 cup of milk with cream for a richer chowder. Add thyme, smoked paprika, or bay leaf for extra flavor. Best enjoyed fresh—refrigerate for up to 3 days, but avoid freezing as dairy can split.