Fish Chowder Recipe

Homemade fish chowder in a bowl with a few saltines on the side.

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Thick, creamy New England fish chowder with real chunks of tender white fish and Yukon Gold potatoes, finished with a handful of crushed saltines.

Course Main Course, Soup

Cuisine American, New England

Keyword fish chowder, fish chowder recipe, fish soup, new england fish chowder

Dietary Restrictions Egg Free

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 572.92kcal

Author Lisa Lotts

Ingredients

4 tablespoons butter
¾ cup onion (about half of a large onion)
2 stalks celery diced
2 cloves garlic minced
4 tablespoons all-purpose flour
½ teaspoon dried thyme
2-3 teaspoons kosher salt see note, plus ½ teaspoon for the potato water
¾ teaspoon black pepper
3 tablespoons dry white vermouth or ¼ cup dry white wine
1 quart fish stock or 2 cups of clam broth + 2 cups water
2 medium Yukon Gold potatoes peeled and diced (about 1½ cups)
1 pound firm white fish such as tilapia or cod, diced
1 cup heavy cream
1 tablespoon parsley chopped

Instructions

Heat a small saucepan of water over high heat, add ½ teaspoon of salt and bring to a boil. Add 2 medium Yukon Gold potatoes and cook for 10 minutes or until the potatoes are tender. Drain the water and set aside.
In a large pot, melt 4 tablespoons butter over medium heat and add ¾ cup onion and 2 stalks celery. Sweat the vegetables until softened and translucent, about 3-5 minutes.
Add 2 cloves garlic and cook until fragrant, about 1 minute. Sprinkle the vegetables with 4 tablespoons all-purpose flour, ½ teaspoon dried thyme, 2-3 teaspoons kosher salt and ¾ teaspoon black pepper and stir constantly until there are no dry bits left. Continue cooking and stirring for one minute.
Stir in 3 tablespoons dry white vermouth and cook, stirring, until the mixture turns pasty. Add 1 quart fish stock. Homemade stock that has set up like gelatin can go in all at once; it melts as you stir and blends into the roux gradually. If you're using liquid stock or clam broth and water, add it a little at a time, only adding more once the previous amount is fully blended and smooth.
Keep stirring until all of the stock is incorporated and the base is smooth and creamy. Increase the heat to medium-high and continue stirring until the base comes to a bubbling simmer and starts to thicken.
Add the cooked diced potatoes and 1 pound firm white fish, then simmer for 2-3 minutes, until the fish turns opaque and is cooked through.
Finish by stirring in 1 cup heavy cream. Heat through and taste for seasonings. Adjust as necessary. Just before serving, stir in 1 tablespoon parsley for garnish.

Video

Notes

Kosher salt: This recipe was developed with Diamond Crystal kosher salt, which is less salty by volume than Morton's. If you're using Morton's, start with half the amount and taste before adding more.

Fish: Tilapia is firm, so it holds up as chunks. Any other firm white fish works too (cod, haddock, halibut, snapper, grouper, sea bass or swordfish). Skip oily fish like salmon, tuna and mackerel.

Freezing: The potatoes can turn a little grainy and the base can split after thawing. Reheat gently, then whisk in a beurre manié (equal parts room-temperature butter and flour mashed into a paste) plus an extra ⅓ to ½ cup of heavy cream to bring it back together.

Nutrition