If you’re craving a cozy, hearty bowl that warms you from the inside out, this Fish Chowder Soup Recipe is an absolute must-try. It’s packed with flaky white fish, tender potatoes, sweet corn, and vibrant peas, all swimming in a luscious, creamy broth that strikes the perfect balance between rich and light. Whether you’re a seasoned seafood lover or just diving into chowders for the first time, this recipe offers comfort and flavor in every spoonful, making it a true weeknight hero or weekend treat.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to this Fish Chowder Soup Recipe’s incredible taste. Each element plays a special role—whether it’s the butter creating a silky base or the white wine adding a subtle depth. Here’s what you’ll want to have on hand:
- 40g / 3 tbsp butter (unsalted): The foundation for that creamy, rich texture that makes chowder so irresistible.
- 2 garlic cloves (minced): Adds a mellow, fragrant punch that wakes up the flavors.
- 1 small onion (finely chopped): Brings sweetness and depth to the soup’s base.
- 2 small carrots (halved, sliced into 0.5cm): A splash of color and subtle natural sweetness.
- 1/2 cup (125ml) dry white wine (optional): Lends a touch of acidity to brighten the broth.
- 1/4 cup (35g) flour (plain/all-purpose): Thickens the chowder into that perfect creamy consistency.
- 3 cups (750 ml) milk (any fat %): The heart of the creamy broth, use what you prefer for richness.
- 2 cups (500 ml) fish stock, clam juice, or chicken stock (low sodium preferred): Infuses the soup with savory depth and balances the creaminess.
- 2 cups potato (1.5cm cubes, about one large potato): Adds body and smoothness when cooked tender.
- 1 cup corn (frozen or canned, drained): Sweet bursts that contrast beautifully with the fish.
- 0.5 tsp salt (plus more to taste): Enhances all the flavors without overpowering.
- Finely ground black pepper: A gentle kick to round out the dish.
- 600g / 1.2 lb white fish fillets (skinless, cut into 2cm pieces): Delicate, flaky fish that melds seamlessly into the chowder.
- 1 cup peas (frozen): Pops of color and freshness to finish.
- 1/4 cup green onions (halved and finely sliced for garnish): Adds a vibrant, mild onion flavor for that extra flair.
- Crusty bread: Essential for dunking and savoring every last drop of chowder.
How to Make Fish Chowder Soup Recipe
Step 1: Build the Flavorful Base
Start by melting your butter in a large pot over medium heat. Once melted, toss in the minced garlic and finely chopped onion. Let them cook gently for about five minutes until they’re translucent and soft, but be careful not to let them brown—this keeps the base sweet and mellow.
Step 2: Add Carrots and Wine
Next, add your sliced carrots and give everything a good stir. Crank the heat up to high, then pour in the white wine (if using). You’ll want to let it simmer briskly until most of the liquid evaporates—that little burst of acidity elevates the chowder’s flavor so much.
Step 3: Thicken the Chowder
Sprinkle in the flour and stir continuously for about 30 seconds to cook out the raw taste. It’ll become a thick, sludgy paste, but don’t worry—that’s exactly what you need to create a creamy chowder texture.
Step 4: Pour in Broth and Milk
Slowly pour in your broth while stirring nonstop to dissolve the flour paste smoothly. Then add the milk and stir it all until smooth. This mixture is the delicious, comforting heart of your chowder.
Step 5: Cook Potatoes and Corn
Add the cubed potatoes and corn to your pot, then season lightly with salt and pepper. Bring the chowder to a simmer, then lower the heat to keep it gently bubbling. Stir occasionally and let it cook for about eight minutes or until the potatoes are just tender, ensuring a lovely bite without turning mushy.
Step 6: Add Fish and Peas
Drop in the white fish pieces and frozen peas. Simmer for another three minutes until the fish flakes easily when tested with a fork. This step is key since gently cooking the fish keeps it tender and moist, blending perfectly into the chowder.
Step 7: Final Seasoning Adjustments
Give your chowder a taste and add more salt or freshly ground black pepper as needed. If it feels too thick, just whisk in a splash of milk or water to loosen it up to your preference.
Step 8: Serve and Enjoy
Now for the best part—ladle your steaming fish chowder into bowls, garnish generously with sliced green onions, and serve alongside crusty bread for dunking. You’re in for a soul-warming treat!
How to Serve Fish Chowder Soup Recipe
Garnishes
Green onions sprinkled on top add a pop of color and a fresh, mild onion bite that beautifully balances the creamy richness. A little cracked black pepper on top also brings subtle heat that lingers just right.
Side Dishes
Crusty bread or a warm baguette is the classic pairing—it’s perfect for soaking up every last drop of the creamy chowder. For something lighter, a crisp green salad with a tangy vinaigrette offers a refreshing contrast to the soup’s richness.
Creative Ways to Present
Serve this chowder in individual bread bowls for a rustic, eye-catching presentation that’s sure to impress. You could also finish each bowl with a drizzle of herb-infused oil or a sprinkle of fresh dill for an elegant touch.
Make Ahead and Storage
Storing Leftovers
Fish chowder tastes fantastic the next day once the flavors have melded even more. Store leftovers in an airtight container in the refrigerator for up to two days. Make sure to cool it before sealing to keep the fish tender and the broth fresh.
Freezing
Freezing chowder can be a bit tricky since dairy tends to separate, but if needed, freeze it without the milk first. When reheating, add fresh milk and stir well to bring back that creamy texture. Store in freezer-safe containers for up to one month.
Reheating
Gently reheat the soup over low to medium heat on the stove, stirring frequently. Add a splash of milk or broth if it thickens too much. Avoid boiling, as high heat can toughen the delicate fish and cause the broth to curdle.
FAQs
Can I use other types of fish for this chowder?
Absolutely! White flaky fish like cod, haddock, or pollock work best because they hold their shape and delicate texture well when cooked gently in the chowder.
Is it okay to skip the white wine?
Yes, the wine adds brightness but isn’t essential. If you prefer to leave it out, simply increase the stock by a little and rely on the other ingredients for flavor depth.
Can I make this recipe dairy-free?
For a dairy-free version, substitute the butter with a neutral oil and use coconut milk or your favorite plant-based milk. Just be mindful of changes in flavor and texture.
How thick should fish chowder be?
Fish chowder should be creamy but still pourable—not too thick like a stew. Adjust thickness at the end by adding milk or broth as needed until it reaches a luscious consistency that coats your spoon.
What’s the best way to reheat without overcooking the fish?
Reheat gently on low heat and stir frequently. Adding a bit of milk or broth helps maintain the creamy texture while preserving the tender flakes of fish.
Final Thoughts
This Fish Chowder Soup Recipe is like a warm hug in a bowl—comforting, packed with nourishing ingredients, and surprisingly simple to make. Once you master this, you’ll find yourself reaching for it whenever you want that perfect balance of creamy, flavorful, and satisfying. Don’t be shy—grab your pot and get cooking. Your future self will thank you with every delicious spoonful!
Print
Fish Chowder Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Description
This hearty Fish Chowder Soup is a comforting, creamy dish packed with tender white fish, vegetables, and a flavorful broth thickened with flour and enhanced by a hint of white wine. Perfect for a cozy meal, it combines potatoes, corn, peas, and aromatic herbs to create a well-balanced soup served best with crusty bread for dunking.
Ingredients
Base and Aromatics
- 40g / 3 tbsp unsalted butter
- 2 garlic cloves, minced
- 1 small onion, finely chopped
- 2 small carrots, halved and cut into 0.5cm (1/5″) slices
Liquid and Thickeners
- 1/2 cup (125ml) dry white wine (optional)
- 1/4 cup (35g) all-purpose flour
- 3 cups (750ml) milk, any fat percentage
- 2 cups (500ml) fish stock, clam juice, or low sodium chicken stock
Vegetables and Protein
- 2 cups potato, cut into 1.5cm (0.5″) cubes (about 1 large potato)
- 1 cup corn, frozen or canned (drained)
- 600g / 1.2 lb white fish fillets, skinless, cut into 2cm (4/5″) pieces
- 1 cup peas, frozen
Seasonings and Garnish
- 0.5 tsp salt, plus more to taste
- Finely ground black pepper
- 1/4 cup green onions, halved and finely sliced (for garnish)
- Crusty bread for serving
Instructions
- Melt Butter: In a large pot over medium heat, melt the unsalted butter until fully melted and slightly bubbling.
- Sauté Aromatics: Add the minced garlic and finely chopped onion to the pot. Cook for about 5 minutes until the onion becomes translucent but avoid letting them brown.
- Add Carrots: Stir the sliced carrots into the pot, combining them well with the aromatics.
- Deglaze with Wine: Increase heat to high and pour in the dry white wine (if using). Stir and let it simmer rapidly until most of the liquid has evaporated, intensifying the flavors.
- Add Flour: Sprinkle the flour over the mixture and stir continuously for about 30 seconds until a thick sludge forms, which will act as your soup thickener.
- Incorporate Broth and Milk: Slowly pour in the fish stock (or chosen broth) while stirring to dissolve the flour paste completely. Then add the milk and mix well to combine.
- Add Vegetables and Seasonings: Introduce the diced potatoes, corn, salt, and ground black pepper. Bring the mixture to a simmer, then reduce heat to maintain a gentle simmer.
- Cook Potatoes: Let the soup cook for about 8 minutes, stirring occasionally, until the potatoes are nearly tender.
- Add Fish and Peas: Add the white fish pieces and peas to the pot. Simmer for an additional 3 minutes or until the fish flakes easily, ensuring it is just cooked through.
- Adjust Seasoning and Consistency: Taste the soup and add more salt or pepper as desired. If the chowder is too thick, thin it with a little water or milk to your preferred consistency.
- Serve: Ladle the chowder into bowls and garnish with the finely sliced green onions. Serve alongside crusty bread for dunking and enjoy!
Notes
- Dry white wine is optional but adds depth of flavor; omit if preferred.
- Use fresh or frozen fish fillets like cod, haddock, or pollock for best results.
- Fish stock can be substituted with clam juice or low sodium chicken stock depending on availability.
- Adjust salt carefully since stock and clam juice can be salty.
- The soup thickness can be tailored by adding extra milk or water as needed.
- For a richer chowder, use whole milk or add a tablespoon of cream at the end.
