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Home Fish Recipes

Fish Chowder Soup

By:Nagi
Published:15 Apr '19Updated:27 Nov '20
105 Comments
Recipe v Video v Dozer v

Fish Chowder is such a great easy fish recipe that’s can’t-stop-eating-it good! A thick and hearty creamy white fish soup, I adore this combination of tender potatoes, carrots, sweet corn and peas with big flakes of fish.

A wonderful fish recipe for Easter – or anytime! Just imagine that moment when you dunk in a hunk of warm crusty bread…..

Fish Chowder Soup in a bowl, ready to be eaten

Fish Chowder Soup

This is really just a Fish Soup but I like to call it a “chowder” because the immature child within believes it sounds a heck of a lot more interesting to say “we’re having Fish Chowder for dinner tonight” rather than just “fish soup”.

Who’s with me on this? 😂

Well, whatever we think this should be called, it doesn’t matter! What matters is that it’s utterly delicious, and I think it’s a great easy fish recipe that’s a little different to the usual pan frying or baked fish recipes that can be made with many types of fish.

Ladling Fish Chowder Soup out of pot, fresh off the stove

Best fish for fish chowder

“Meaty” firm types of fish are ideal for fish chowder, such as: Snapper, barramundi, tilapia, basa*, cod, ling, monkfish, marlin, latchet (gurnard), leatherjacket, Spanish mackerel, shark (flake), salmon.

Avoid delicate fish such as whiting, garfish, John Dory, flat fish (flounder, sole) and flathead as they tend to fall apart in soup.

Avoid lean fish like Swordfish, tuna, kingfish, normal mackerel. These tend to be a bit dry unless cooked with care if it’s not the super fatty bit like the belly which is hard to get outside of Japan! So best not used in soup.

* Popular economical fish in Australia, this is actually a type of catfish found in South East Asia.

I’m using Barramundi fillets, a popular fish here in Australia. I like how big and meaty the fillets are – 1 fillet usually weighs around 300 – 400g (10 – 14 oz).

Barramundi Fillets - raw

What goes in Fish Chowder

Pretty straight forward list of ingredients (notes below):

Fish Chowder Soup ingredients

Just some notes on a few of the items:

  • Wine – optional, but it does add that little extra something something to the soup broth. It’s pretty traditional to use white wine in a seafood broth base. Can be skipped.
  • Vegetables – feel free to switch with vegetables of choice, just add them according to the cook time. Potato and broccoli is great (it basically ends up looking like Potato Broccoli Soup with fish in it), or try Corn Chowder type soup with fish added. Anything goes here!
  • Best broth for fish chowder – in order of preference:
    • homemade fish stock – reserved for special occasions around these parts!
    • high quality store bought fish stock ie not standard supermarket brands like Campbells. Read: pricey!
    • clam juice – US product, not sold in Australia, hope it comes to our shores!
    • chicken broth /stock – yes really, try it and be amazed how good it is in this recipe. This is what I use for everyday purposes – and it’s how this recipe is made.

Just to be clear, there is no denying that the best seafood soups are made with homemade seafood broths and any respectable seafood restaurant will use house-made broths. But there’s also no denying that it’s not practical for most people to manhandle giant cauldrons of fish heads on any given night, and that’s the basis on which I give my recommendations!


How to make it

Chowder is a great straightforward recipe – sauté onion and garlic, deglaze the pot with white wine, add flour to make a sludge then basically tip everything else in.

The broth for Fish Chowder is thickened with the flour – no need for cream unless you want to add richness (I do not miss it).

I used to sear the fish first before making the broth, believing that this gave an overall better flavour. But actually, for fish soups, I think it’s best to just plonk the uncooked fish straight into the broth so all the fish juices leech into the soup as it poaches.

How to make Fish Chowder Soup

If you’ve been around since Easter of last year, you’d be forgiven for thinking the ingredients in this recipe are somewhat familiar. In fact kudos to you for picking it up! Because this Fish Chowder is in fact pretty much my favourite Easter Fish Pie – in soup form. 🙂

Try this soup with Quick Cheesy Garlic Bread…. wait until you SEE it in the video below. Makes my knees weak every single time!! Otherwise, try one of these:

Soup Dunkers

Close up of crispy crust of world's easiest yeast bread
World’s Easiest Yeast Bread recipe – Artisan, NO KNEAD crusty bread
Cheese stretch picking up piece of Quick Cheesy Garlic Bread
Quick Cheesy Garlic Bread
Close up of sandwich bread without yeast
Sandwich Bread WITHOUT yeast
Better than Pizza Hut! For a truly religious Garlic Bread experience, skip the artisan bread and use a basic French stick. And no skimping on butter! recipetineats.com
Better-Than-Dominos Garlic Bread
Close up of slice of Irish Soda Bread (no yeast bread)
World’s best No Yeast Bread – Irish Soda Bread
Close up photo of a stack of Savoury Cheese Muffins
Savoury Cheese Muffins
Close up of a piece of Cornbread with butter and honey
Cornbread recipe
No Knead Soft Dinner Rolls fresh out of the oven, ready to be eaten
Breads

– Nagi x

Bread being dunked into Fish Chowder Soup

Watch how to make it

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Ladling Fish Chowder Soup out of pot, fresh off the stove

Fish Chowder Soup

Author: Nagi
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Soup
Western
4.88 from 31 votes
Servings5
Tap or hover to scale
Print
Recipe video above. Fish Chowder is such a great easy fish recipe that's can't-stop-eating-it good! A thick and hearty creamy white fish soup, I adore this combination of tender potatoes, carrots, sweet corn and peas with big flakes of fish.

Ingredients

  • 40g / 3 tbsp butter , unsalted
  • 2 garlic cloves , minced
  • 1 small onion , finely chopped
  • 2 small carrots , halved, cut into 0.5cm / 1/5" slices
  • 1/2 cup (125ml) dry white wine (can skip)
  • 1/4 cup (35g) flour (plain / all purpose)
  • 3 cups (750 ml) milk , any fat %
  • 2 cups (500 ml) fish stock, clam juice OR chicken stock, preferably low sodium (Note 1)
  • 2 cups potato , 1.5 cm/ 0.5" cubes (~1 large potato)
  • 1 cup corn , frozen or canned (drained)
  • 0.5 tsp salt , plus more to taste
  • Finely ground black pepper
  • 600 g/1.2 lb white fish fillets , skinless, cut into 2cm / 4/5" pieces (Note 2)
  • 1 cup peas , frozen

Garnish/serving (optional):

  • 1/4 cup green onions , halved and finely sliced (garnish)
  • Crusty bread for dunking

Instructions

  • Melt butter in a large pot over medium heat.
  • Add garlic and onion, cook for 5 minutes until translucent but not golden.
  • Add carrots and stir through.
  • Turn heat up to high and add wine. Stir then let it simmer rapidly until it's mostly evaporated.
  • Add flour and stir for 30 seconds - it will become sludgy!
  • Slow pour in broth while stirring to dissolve paste, then stir in milk.
  • Add potato, corn, salt and pepper. Bring to simmer then turn heat down so it's simmering gently.
  • Cook, stirring every now and then, for 8 minutes or until potato is almost cooked.
  • Add fish and peas, simmer for 3 minutes or until fish is just cooked (should flake easily).
  • Adjust salt and pepper to taste. If soup is too thick, add a touch of water or milk.
  • Serve, garnished with green onions and crusty bread on the side for dunking!

Recipe Notes:

1. Broth / liquid stock - in order of preference:
a) first choice is homemade or good quality store bought fish stock (I avoid standard supermarket fish stock like Campbell's, good fish stock is sold at fish shops)
b) clam juice (not sold in Australia, it's in the US and Canada. Great for seafood soups, pastas, etc, way better than supermarket fish stock)
c) chicken broth - this is what I use for everyday purposes, you still get GREAT flavour in the soup from the fish that is poached in the broth. 
This is not a soup suitable to make with stock cubes or bouillon powder - you really need to buy or make a liquid stock.
2. Fish - this is ideal made with "meaty" firm fish such as: Snapper, barramundi, tilapia, basa, cod, ling, monkfish, marlin, latchet (gurnard), leatherjacket, Spanish mackerel, shark (flake), salmon.
Avoid delicate fish such as whiting, garfish, John Dory, flat fish (flounder, sole) and flathead as they tend to fall apart in soup.
Avoid lean fish like Swordfish, tuna, kingfish, normal mackerel. These tend to be a bit dry unless cooked with care if it’s not the super fatty bit like the belly which is hard to get outside of Japan! So best not used in soup.
3. Nutrition per serving (meal size bowl!)

Nutrition Information:

Calories: 418cal (21%)Carbohydrates: 39g (13%)Protein: 37g (74%)Fat: 10g (15%)Saturated Fat: 5g (31%)Cholesterol: 68mg (23%)Sodium: 431mg (19%)Potassium: 1419mg (41%)Fiber: 5g (21%)Sugar: 12g (13%)Vitamin A: 5035IU (101%)Vitamin C: 29.2mg (35%)Calcium: 273mg (27%)Iron: 4.3mg (24%)
Keywords: Fish chowder, Fish soup
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

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Dozer! I said FISH chowder, not PELICAN chowder!!!

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105 Comments

  1. Bob Rogers says

    January 20, 2021 at 10:34 am

    Made this last night, don’t know for sure the fish used (it was the bargain chowder fish that day). Probably hake, haddock, and tilapia. But $2.99 lb. and fresh It made your chowder economically and tastefully excellent, had to use cream corn (all I had) and tripled potatoes and liquid using instant mashed potato flakes to thicken Definitely not a chowder. (Was better with peas and carrots
    Thank you

    Reply
  2. Stephany says

    December 7, 2020 at 5:21 am

    5 stars
    Hi! This recipe is great! I followed the recipe and just increased the amount of broth, fish, potatoes and milk for a larger batch. My family loved it and I will be making it again soon. Was a perfect chowder for a snowy day in New England. Thanks.

    Reply
  3. Naa says

    November 8, 2020 at 6:03 pm

    Tried this. I cut down to two cups of milk. Utterly delicious.

    Reply
  4. Amy Morgan says

    October 31, 2020 at 12:04 am

    Delicious!

    Reply
  5. Spencer Cundy says

    October 30, 2020 at 9:29 pm

    5 stars
    Hello Nagi,
    I made this for Dinner this evening (30/10/2020).I to only used 1 cup of milk but i also added 1/2 Cup of Pure cream.
    I also a range of seafood, as well as some nice fillets of Fish.
    I also Cooked some Diced Smoky Bacon This a tricked i have used for years .Gives it more body and Prawns taste yummy and other seafood. will make again ,thank you for the help with this Dish.
    Regards Spence.

    Reply
  6. Dani says

    October 12, 2020 at 4:22 pm

    I have made this twice but only used I cup of milk each time. I couldn’t see how 3 cups were needed! Anyway, turned out amazing, much better than any chowder I have eaten in an upmarket restaurant .

    Reply
  7. April says

    August 11, 2020 at 10:13 am

    4 stars
    Super good but I did add some extra spices.

    Reply
  8. Melissa says

    July 16, 2020 at 6:43 am

    It’s bubbling away as I type….I’m wondering if I can freeze half the batch? Thanks!

    Reply
  9. Beth Wode says

    July 13, 2020 at 7:24 pm

    So YUM made it as a Seafood chowder and also make your Garlic cheese bread to go with it.DELICIOUS!

    Reply
  10. Debbie says

    July 9, 2020 at 5:06 am

    I recently was given a subscription to a variety of fish from Alaska. I’m going to be getting a bunch of cod next week (lingcod, pacific cod and black bass) and in my last box I got halibut and sablefish. Would any of these fish work in this soup? I really want to make it soon. It “sings” to me lol

    Reply
  11. jane says

    July 9, 2020 at 12:24 am

    Hi Nagi,

    Would hoki be suitable fish for this recipe? Also,can I substitute olive oil for butter and if so, how much?

    Reply
    • Nagi says

      July 9, 2020 at 9:07 am

      Hi Jane, yes you can use hoki here! I prefer butter for flavour, but if you’re adamant to use oil, just sub with 30ml of olive oil – it may just change the flavour slightly as it’s not a neutral flavoured oil. N x

      Reply
  12. jen says

    June 29, 2020 at 12:18 am

    Can I use corn flour instead of plain flour. ?

    Reply
    • Nagi says

      June 29, 2020 at 6:56 pm

      Hi Jen – you can but use half the amount 🙂 N x

      Reply
  13. Washiela says

    June 11, 2020 at 1:48 am

    This was amazing! … and I just ‘happen’ 😉 to bake bread today. Turned out absolutely blooming lovely 💝💝. I do so enjoy making your recipes … and reading about ‘The life of Dozer’. Thank you

    Reply
  14. Katrina says

    June 8, 2020 at 8:12 pm

    5 stars
    So delicious, my husband cooked this, his first RecipeTin eats….he loves all your recipes I cook. Thank you so much for your wealth of knowledge and generosity. Now there are 2 fantastic cooks in the house❤️

    Reply
  15. Jennifer Hewitt says

    June 2, 2020 at 12:16 am

    SUPER delicious! I have been trying to make chowder for years without success. This recipe worked perfectly! In our “lockdown” here in Canada I didn’t have potatoes, so I used frozen hash browns instead of raw potatoes and I would do that again because it was so fast to make this.

    Reply
  16. Vanessa says

    May 26, 2020 at 10:30 am

    Hi Nagi, thanks for all your recipes btw I’ve been a big fan for a few years and strictly cook by your methods. I was wondering if this could be extended to a more general seafood chowder? Would it be unwise to throw in prawns, scallops etc. or should I steer clear with this recipe?

    Thanks!

    Reply
    • Nagi says

      May 26, 2020 at 7:30 pm

      Hi Vanessa, it will definitely work here! N x

      Reply
    • Doug says

      July 4, 2020 at 8:22 pm

      I make chowder with prawns as well as fish, but to ensure a richer taste, and less waste, I use stock incorporating the prawn heads and shells simmered in chicken stock (usually made using left over chicken carcasses and meat). I have also used left over smoked cod for a little extra colour.

      Reply
  17. John Hopkins says

    May 16, 2020 at 6:28 am

    5 stars
    Your recipes are terrific. As someone who has taken over a lot of the cooking in our home, I’m so glad to have your recipes and videos. The fish chowder was great…classic flavor. As a New Englander, I appreciate a good “chowda” Thanks,
    John

    Reply
    • Nagi says

      May 16, 2020 at 3:59 pm

      Thanks so much John!! N x

      Reply
  18. Kim Holland says

    May 4, 2020 at 11:20 am

    5 stars
    Delicious and simple. I skipped the peas and used chicken bouillon powder because that is what I had. Family loved it – hubby who previously said he “didn’t like fish chowder” said it was fantastic and “please make it any time!”

    Reply
    • Nagi says

      May 4, 2020 at 11:28 am

      I love this Kim!!! N x

      Reply
  19. MARK BODNAR says

    April 21, 2020 at 7:02 am

    5 stars
    First time I made a cream chowder. Basically I was cleaning out the freezer and pantry! I used cod that I had vacuum packed and froze,( won’t same for how long, but pretty old -years. Used 2 cups fat free milk and 1 cup heavy cream. old potatoes with long eyes removed. So I wasn’t using the freshest ingredients. But lo and behold, it was the best chowder I ever had! Kudos Nagi!

    Reply
    • Nagi says

      April 21, 2020 at 4:34 pm

      Wahoo!!! That’s awesome to hear Mark! N x

      Reply
  20. willie tyndall says

    April 16, 2020 at 1:26 am

    5 stars
    this was great! Wife and I both loved it. in my save file. Keep them coming!!

    Reply
    • Nagi says

      April 16, 2020 at 11:42 am

      Wahoo!!! That’s awesome Willie!

      Reply
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