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
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.
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).
What goes in Fish Chowder
Pretty straight forward list of ingredients (notes below):
Just some notes on a few of the items:
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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.
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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!
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Best broth for fish chowder – in order of preference:
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homemade fish stock – reserved for special occasions around these parts!
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high quality store bought fish stock ie not standard supermarket brands like Campbells. Read: pricey!
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clam juice – US product, not sold in Australia, hope it comes to our shores!
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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.
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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.
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
– Nagi x
Watch how to make it
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Fish Chowder Soup
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:
Nutrition Information:
More hearty soups
Life of Dozer
Dozer! I said FISH chowder, not PELICAN chowder!!!
Washiela says
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
Katrina says
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❤️
Jennifer Hewitt says
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.
Vanessa says
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!
Doug says
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.
Nagi says
Hi Vanessa, it will definitely work here! N x
John Hopkins says
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
Nagi says
Thanks so much John!! N x
Kim Holland says
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!”
Nagi says
I love this Kim!!! N x
MARK BODNAR says
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!
Nagi says
Wahoo!!! That’s awesome to hear Mark! N x
willie tyndall says
this was great! Wife and I both loved it. in my save file. Keep them coming!!
Nagi says
Wahoo!!! That’s awesome Willie!
Andrea says
Delicious!! Worth every lick!
Nagi says
I’m so happy you enjoyed it Andrea!! N x
Hazel says
Hi! Would spelt or brown rice flour work instead?
Nagi says
I haven’t tried to be honest Hazel – would love to know if it works!! N x
Alecia says
Like every single one of your recipes, this was absolutely delicious. Due to the craziness at the shops at the moment I couldn’t bring myself to get to the shops before Good Friday, so I had to use some frozen Basa fillets I had in the freezer. I defrosted them a bit and plonked them in and they were great. I also didn’t have an onion so I cut up some celery as filler and ground up some onion flakes for flavour. Thanks Nagi, you’re amazing.
Joy Briggs says
I made this last night for tea and it was a big hit. I followed the recipe, apart from not putting the wine and peas in it but still tasted amazing. I did another recipe on here which was the Easy Coconut Lentil Curry and I’ve done that a few times and that was fab too. Easy recipes to follow with really good results at the end.
Will says
mmmmmmm …………
So good!!
And how could this be called anything but a chowder??
Actually, this is a chowderas the thick creaminess puts it somewhere between a soup and a stew.
That being the case, my mpther’s pea and ham soup would definitely fall into the “chowder” category!!
Wonderful recipe and as usual for a Nagi creation, chock full of flavour :)))))
Pauline Martin says
Made it about 5 times. Sooo good! I change it a bit but it is always delicious!
Nagi says
That’s great to hear Pauline, I’m so glad you love it! N x
Olga says
Hello Nagi,
Can I use coconut milk or any other dairy free milk and hoki fish in this recipe?
Thank you.
Kanako Nishimura says
This soup was super tasty! Thanks for sharing the recipe 🙂
Nagi says
You’re so welcome Kanako!
Tony says
Love it as usual, I made this using Dashida clam soup base, it comes in a powder form and worked a treat, rich in flavor so we might not be able to get the real deal in Oz but this certainly gave the chowder a lift.
Nagi says
Sounds amazing Tony, I’m so happy it worked out!
Kris says
Another YUM Nagi! For the stock, I used these bonito granules used for making miso soup (2 cups water to 1 tbsp, no more salt) and it worked! Thanks so much!
Nagi says
Sounds divine Kris!
Marijke says
Is it possible to use a mixture of seafood to make a seafood chowder? (Instead of just fish)
Nagi says
You could, seafood chowder is one to add to my list!
Spencer Cundy says
Made this Fish Chowder last Friday night was a big hit with my wife as we have fishy Friday.
I used wild caught barramundi 500grams with 100grams of pealed Prawns.everthing else as per tbe recipe.
Thank you great meal.
Nagi says
Sounds divine Spencer!!