Fish Chowder

A big bowl of fish chowder is a great way to warm you up. Fish chowder is a healthy option for lunch or dinner and is easy to make.

Why this recipe works

Common ingredients are used in this tasty fish chowder, making it a simple recipe you’ll be sure to add to your rotation.

We used Pollock in this recipe, but your favorite white fish will work just fine. In fact, see what’s on sale, as this is a very adaptable recipe!

Ingredients you will need

How to Make Fish Chowder

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Heat the olive oil over medium heat in a large stock pot. As the olive oil starts to shine, add in the carrots, celery, and onions. You should hear a sizzle indicating the oil is up to temperature.
2. Use a wooden spoon to stir the vegetables in the olive oil every minute or so. Allow the vegetables to saute without browning, until the onions start to become soft and translucent. The carrots and celery will still be more on the vibrant and stiff side. This should take about 10 minutes.
3. Add the potatoes to the pot and give a good stir. Allow them to mingle for just two minutes before adding in the liquid (stock and water).
4. Add the bay leaves on top. Cover and increase the heat to high, bringing the pot to a boil. Boil until potatoes are just fork tender. You do not want the potatoes to become mushy. This will take about 20-30 minutes.
5. Once the potatoes have become tender, bring the heat down to low. Add the chopped fish. Stir so all fish cooks evenly and has been covered by the stock.
6. Meanwhile, create the roux. Melt the butter in a 10 inch skillet.
7. Dust in the flour and whisk to combine and cook out the rawness of the flour.
8. As the mixture bubbles, slowly pour in the evaporated milk in 3 steps, whisking and allowing the mixture to thicken between each. It should have the consistency of a loose cake batter.
9. Add the salt and pepper to the roux giving a final stir.
10. Add the roux to the simmering stock pot and stir well. This will help to thicken the soup into a chowder and give a creamy texture.

Frequently Asked Questions

As with most soups, you can definitely freeze fish chowder. Once the soup has cooled, portion into freezer containers or plastic freezer bags. You can freeze this soup for up to 6 months.

To thicken this soup, we are using a roux of butter, flour, and evaporated milk. However you can use heavy cream for a silkier texture, or cornstarch for the thickener.

What to Serve with Fish Chowder

A fresh, crunchy salad is always a welcome side with hot soup. We also love adding crumbled bacon, a sprinkling of fresh Parmesan cheese, or a handful of oyster crackers to the top. Here are some wonderful bread choices as well.

• Homemade Italian Bread
• Herb Buttermilk Biscuits
• Homemade Hawaiian Rolls
• Sweet Cornbread
• Ranch Seasoned Oyster Crackers

We hope you love this fish chowder as much as we do. Use your favorite white fish and you simply can’t go wrong!

More Soup Recipes

• Cheddar Cheese Potato Soup
• Healthy Vegetable Soup
• Chicken Bean Soup
• Italian Sausage Tomato Orzo Soup
• One-Pot Vegetable Rice Soup
• Corn Chowder
• Lobster Bisque

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