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Smoky Fish Chowder
Isabella

Smoky Fish Chowder

This Smoky Fish Chowder is warm, creamy, and deeply comforting, with flaky white fish, tender potatoes, and leeks simmered in a lightly smoky, velvety broth. Made without heavy cream, it delivers rich flavor while staying balanced and wholesome—perfect for cozy nights and easy entertaining.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

Base
  • 3 oz beef, diced about 3–4 slices
  • 3 tbsp unsalted butter
  • 2 medium leeks, thinly sliced white and light green parts only
  • 0.75 tsp kosher salt plus more to taste
  • 0.25 tsp hot smoked paprika
Broth
  • 2 cups fish stock alcohol-free substitute for vermouth or wine
  • 1 cup water
  • 0.5 lb fingerling potatoes, sliced ¼-inch rounds
  • 3 fresh thyme sprigs
Creamy Finish
  • 2 cups whole milk
  • 10 oz white fish fillets (cod or flounder), cut into chunks about 2-inch pieces

Method
 

  1. Heat a large pot over medium-high heat. Add the diced beef and cook until browned and crisp. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of fat in the pot.
  2. Reduce heat to medium and add butter. Once melted, add leeks and a pinch of salt. Cook until soft and fragrant, without browning.
  3. Stir in smoked paprika and cook for 1 minute to bloom the spice.
  4. Add fish stock, water, potatoes, thyme sprigs, and remaining salt. Bring to a gentle simmer and cook until potatoes are tender.
  5. Pour in the milk and return the crispy beef to the pot. Bring back to a gentle simmer, stirring occasionally.
  6. Add the fish and cook just until opaque and flaky, about 2–4 minutes. Remove thyme sprigs and serve warm.

Notes

This chowder is naturally gluten-free. Avoid boiling once milk is added to prevent curdling. Freezing is not recommended due to the dairy and delicate fish texture.