Description

This hearty Fish Chowder Soup is a comforting and flavorful dish featuring tender white fish, creamy milk, and fresh vegetables simmered together to create a rich and satisfying meal. Perfect for a cozy night in, this chowder combines firm fish fillets, potatoes, corn, and peas in a velvety broth enhanced with garlic, onion, and a splash of white wine. Served with crusty bread for dipping, it’s a classic seafood soup that’s both easy to prepare and delicious.

Ingredients

Scale

Base and Aromatics

40g / 3 tbsp unsalted butter
2 garlic cloves, minced
1 small onion, finely chopped
2 small carrots, halved and sliced into 0.5cm (1/5″) pieces

Liquids and Thickening

1/2 cup (125ml) dry white wine (optional)
1/4 cup (35g) plain / all purpose flour
3 cups (750 ml) milk, any fat percentage
2 cups (500 ml) fish stock, clam juice, or low sodium chicken stock

Vegetables and Protein

2 cups potato, cubed into 1.5 cm (0.5″) pieces (about 1 large potato)
1 cup corn, frozen or canned (drained)
600 g / 1.2 lb white fish fillets, skinless, cut into 2cm (4/5″) pieces
1 cup peas, frozen

Seasoning and Garnish

0.5 tsp salt, plus more to taste
Finely ground black pepper, to taste
1/4 cup green onions, halved and finely sliced (for garnish)
Crusty bread, for dunking (optional)

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Instructions

Melt Butter and Cook Aromatics: In a large pot over medium heat, melt the butter. Add the minced garlic and finely chopped onion, cooking for about 5 minutes until they become translucent but do not brown.
Add Carrots: Stir in the sliced carrots and cook briefly to meld the flavors.
Deglaze with Wine: Increase heat to high and pour in the dry white wine. Stir and let it simmer rapidly until mostly evaporated to concentrate flavors.
Add Flour to Thicken: Sprinkle in the flour and stir continuously for about 30 seconds until it forms a thick, sludgy paste, which will help thicken the chowder.
Incorporate Liquids: Slowly pour in the fish stock (or clam juice/chicken stock) while stirring constantly to dissolve the flour paste. Then stir in the milk evenly.
Add Vegetables and Season: Add cubed potatoes, corn, salt, and pepper. Bring the mixture to a simmer, then reduce heat so it cooks gently, stirring occasionally. Cook for approximately 8 minutes or until potatoes are nearly tender.
Add Fish and Peas: Gently add the white fish pieces and frozen peas to the pot. Simmer for about 3 minutes or until the fish is cooked through and flakes easily.
Adjust Seasoning and Consistency: Taste and adjust salt and pepper as needed. If the soup is too thick, add a splash of water or milk to reach desired consistency.
Serve: Ladle the chowder into bowls, garnish with finely sliced green onions, and serve immediately with crusty bread on the side for dipping.

Notes

Use high-quality liquid stock for best flavor: homemade fish stock is ideal, followed by clam juice (common in US and Canada), or low sodium chicken broth as a good alternative.
Choose firm, meaty white fish for the chowder such as snapper, barramundi, tilapia, basa, cod, monkfish, or salmon. Avoid delicate or lean fish varieties as they may fall apart or become dry.
This recipe makes a filling meal-sized portion with balanced nutrition.
Wine is optional and can be omitted if desired.
Adjust thickness of chowder by adding milk or water to your preferred consistency.

Nutrition

Serving Size: 1 bowl (approx. 300-350 ml)
Calories: 320 kcal
Sugar: 6 g
Sodium: 340 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 3 g
Protein: 22 g
Cholesterol: 65 mg