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

Scale

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

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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.