Fish Chowder Soup Recipe

I absolutely love sharing this Fish Chowder Soup Recipe with friends because it’s one of those meals that feels like a warm hug in a bowl. It’s creamy, comforting, and packed with hearty chunks of fish and veggies that really hit the spot on a chilly day or whenever you crave something cozy. Trust me, once you make it, you’ll find it’s a go-to recipe to impress family or unwind after a long week.

What makes this Fish Chowder Soup Recipe so special is the perfect balance between the rich broth and delicate fish pieces that stay tender without falling apart. I discovered a few tricks over time that keep the chowder silky yet thickened just right, plus I love how easy it is to customize based on what you have in your pantry. Whether you’re cooking for a crowd or meal prepping for the week, this recipe consistently delivers delicious comfort.

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Ingredients You’ll Need

Each ingredient in this Fish Chowder Soup Recipe plays a part in building flavor and texture—from the buttery base to the tender chunks of fish and sweet bursts of corn and peas. Picking fresh fish and quality stock really makes a difference, so let me share my shopping tips as we go.

• Butter: Unsalted is best so you can control the saltiness of the chowder exactly.
• Garlic: Fresh minced garlic adds a wonderful aromatic base layer.
• Onion: Finely chopped, it softens into sweetness as it cooks.
• Carrots: Small slices give a slight crunch and natural sweetness.
• Dry white wine: Optional, but it adds great depth; if you skip it, just add a bit more broth.
• Flour: This thickens the chowder, so don’t skip it for that classic creamy texture.
• Milk: Any fat percentage works, but whole milk gives the richest flavor.
• Fish stock / Clam juice / Chicken stock: Use the best quality liquid stock for authentic chowder taste; homemade or good store-bought is ideal.
• Potato: Cubed and slightly firm, perfect for soaking up flavors without breaking apart.
• Corn: Frozen or canned works—adds sweet pops that pair amazingly with fish.
• Salt & Pepper: Season carefully, taste as you go!
• White fish fillets: Firm “meaty” types like cod or snapper are best to keep pieces intact during cooking.
• Peas: Frozen peas add color and a fresh pop in every bite.

Variations

I’ve played around with this Fish Chowder Soup Recipe over time, and it’s fun to tailor it to your tastes or what you have on hand. Don’t hesitate to make it your own!

• Use different fish: I’ve swapped cod for salmon belly before and it was surprisingly delicious and richer.
• Add extra veggies: Sometimes I toss in celery or leeks for more depth and crunch.
• Dairy-free: Swap milk for coconut milk and use a good seafood broth to keep things creamy without dairy.
• Make it spicy: A pinch of cayenne or smoked paprika kicked it up a notch when I needed a little heat.

How to Make Fish Chowder Soup Recipe

Step 1: Build the Flavor Base

Start by melting the butter over medium heat in a large pot—this is your cozy foundation. Add the minced garlic and finely chopped onion, cooking gently for about 5 minutes until soft and translucent but not browned. This slow and gentle cooking ensures those flavors sweeten perfectly without bitterness, which sets the tone for the whole soup.

Step 2: Add Carrots and Wine

Stir in the sliced carrots and give everything a good mix. Then crank the heat up high and pour in the dry white wine. This might sound fancy, but it’s really just about depth—the wine adds a subtle tang and complexity. Let it simmer rapidly until almost evaporated, scraping the bottom so nothing sticks. If you decide to skip the wine, just add a little extra broth instead at this stage.

Step 3: Thicken the Chowder

Sprinkle in the flour and stir continuously for about 30 seconds—yes, it will get sludgy, and that’s exactly what we want! This step is key for that thick, creamy texture that makes chowder so comforting. Slowly pour in your stock while stirring vigorously to dissolve the flour paste, then add the milk. This part takes a little patience but trust me, the result is worth it.

Step 4: Simmer the Veggies

Add the potato cubes and corn along with salt and pepper. Bring everything to a gentle simmer, then lower the heat so it’s just spooning bubbles up occasionally. Stir every now and then so it doesn’t stick, and cook for about 8 minutes until the potato is tender but still holds its shape. This balance of texture is what I’ve learned makes chowder truly shine.

Step 5: Cook the Fish and Peas

Gently add the white fish pieces and peas to the simmering chowder. Cook for around 3 minutes or until the fish flakes easily with a fork—overcooking will make it tough or fall apart, so keep an eye on it. Take a taste and adjust salt and pepper as needed. If your chowder is too thick, don’t be shy about thinning it with a splash of milk or water.

How to Serve Fish Chowder Soup Recipe

Garnishes

I love topping my chowder with finely sliced green onions—they add a fresh, slightly sharp contrast to all the creaminess. Sometimes I sprinkle a little crispy bacon or fresh dill if I’m feeling fancy, but really, a simple garnish works wonderfully here.

Side Dishes

Nothing beats serving this chowder with crusty bread for dunking—it’s perfect for soaking up every last bit of that delicious broth. I also like a light green salad or steamed asparagus on the side when I want to keep things balanced but still satisfying.

Creative Ways to Present

For special occasions, I sometimes serve the chowder in individual bread bowls. It’s as eye-catching as it is delicious, and guests love the rustic charm. You can also drizzle some chili oil or swirl in a bit of creme fraiche for an elegant touch.

Make Ahead and Storage

Storing Leftovers

I usually store leftover fish chowder in airtight containers in the fridge for up to 3 days. It actually tastes even better the next day once the flavors have melded together, just be sure to give it a gentle stir before reheating.

Freezing

Freezing fish chowder can be a bit tricky since the milk can separate, but if you’re careful, it works! I recommend freezing before adding the fish and peas, then adding those fresh when you reheat. This keeps the texture nice and fresh.

Reheating

Slowly reheat on the stovetop over low heat, stirring frequently to prevent scorching. Add a splash more milk or broth if it thickens too much—this helps maintain that silky, creamy consistency you love.

FAQs

Final Thoughts

This Fish Chowder Soup Recipe holds a special place in my kitchen because it’s both comforting and unpretentious—perfect for any day you want something that feels like a treat without fuss. I’m confident once you give it a try, you’ll love how the flavors come together and how easy it is to make. So grab your pot, pick fresh fish, and let’s get cooking—I can’t wait for you to enjoy your own homemade bowl of cozy chowder!

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