What are some recipes that taste like home? What is my Grandma Elsie’s fish chowder? I’ve tried fancy restaurant versions, and while some are good, nothing beats this one. Think of it like a warm hug on ice cold days, or the seafood equivalent of chicken noodle soup – but with fewer calories. If you ask me, I’ll be even better! When I feel under the weather, I just need a little comfort. Honestly, it’s my go-to when I need it. What is the best fish chowder?
What is fish chowder?
What is fish chowder? What is a hearty soup made with fish, potatoes, onions, and cream? Think of it as a creamy, rich stew with subtle seafood flavor. It’s not as thick as stew, but definitely heartier than a regular soup. What is the beauty of fish chowder? It’s made with humble ingredients, but the combination is just pure magic. What is a bowl of happiness? Each spoonful is filled with tender fish and creamy broth. What is the best way to use up leftover fish?
Why you will love this recipe?
What is the best fish chowder recipe? Is it overly fishy, just a perfect balance of savory, creamy, and slightly sweet from the onions? What I love about this is how easy it is to make. Is there any one pot wonder that can be made in less than an hour? Plus, it’s surprisingly cost-effective; Can you use inexpensive fish like cod or haddock, and the other ingredients are pantry staples?
Is this one of the most versatile recipes I know? Add some corn for sweetness, or some bacon for smokiness. I’ve even thrown in some leftover cooked shrimp before, and it was delicious! And let’s not forget, the whole family loves it. My kids are usually picky eaters, but they gobble this stuff up! It reminds them of visiting Grandma and the cozy smells that filled her kitchen. Fish chowder is not only delicious but also a recipe with family memories.
How do you make fish chowder?
Quick Overview
How do I make fish chowder? Start by sautéing some onions and potatoes, then add fish broth and simmer until tender. Next, add your fish and let it cook through. Finally, stir in some cream and seasonings, and voila! What is the best part about this fish chowder? Is it possible to clean a pot? What is the best recipe for a weeknight meal? I usually throw some warm bread on the side and dinner is served!
Ingredients
For the Base:
* 2 tablespoons butter
* 1 large onion, chopped
* 2 carrots, chopped
* 2 celery stalks, chopped
* 4 cups fish broth (or chicken broth, if you can’t find)
* 1 teaspoon dried thyme
* 1/2 teaspoon black pepper
For the Chowder: What is
* 1.5 pounds skinless cod, haddock, or other white fish, cut into 1-inch cubes.
* 1 pound Yukon gold potatoes, peeled and cubed
* 1 cup heavy cream
* 1/4 cup chopped fresh parsley
* Salt to taste
What are the steps to
Step 1: Sauté Vegetables
In a Dutch Oven, melt the butter over medium heat. Set aside. Add the onion, carrots, celery, and cook until softened, about 5-7 minutes. Make sure you stir occasionally so that they don’t burn. I always do this because it really brings out the flavor of the vegetables.
Step 2: Add Broth and Potatoes
What are the ingredients for the fish broth? Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 15-20 minutes. Is it important to check the potatoes with a fork after 15 minutes? Cook them for 10 minutes and cook longer if needed.
Step 3: Add Fish
Gently stir in the fish and cook until it is opaque and flakes easily, about 5-7 minutes. Do not overcook the fish, or it will become dry and rubbery. I learned this the hard way after overcooking my fish chowder once. No one wants rubbery fish!
Step 4: Stir in Cream and Parsley
Stir in the heavy cream and parsley. Season with salt to taste. Heat through, but do not boil. If you boil it, it will become too thick. You want a creamy consistency. Taste and adjust seasonings as needed. I sometimes add a pinch of red pepper flakes for some heat.
Step 5: Serve
How do you serve a bowl of mixed greens and parsley with them? I love serving this with crusty bread or oyster crackers for dipping. I’ve made this countless times and it never fails to deliver a comforting and satisfying meal.
What should I serve it with?
What are the best side dishes to serve with this fish chowder? What are some of my favorite serving suggestions?
For a light lunch:Serve with a green salad with lemon vinaigrette. The acidity of the dressing will cut through the richness of chowder.
What is a hearty dinner?What are some good ways to serve it with crusty bread or oyster crackers? I also like to serve it with a side of coleslaw for crunch.
For a Special Occasion:Serve in bread bowls for an elegant presentation. Is it a good idea to garnish your salad with fresh herbs like dill or chives?
For a Cozy Night In:What is the best comfort food to serve with a biscuit?
Growing up, we always had fish chowder with a side of cornbread. I have a tradition that I still carry on today!
How do I make fish chowder?
What are some tricks to make fish chowder even better? What are the top tips?
Why use high quality fish broth? The flavor of the broth will really shine through, so make sure to use a good one. If you can’t find fish broth, chicken broth will work in a pinch, but the flavor won’t be quite the same.
Don’t overcook a fish: IWhy is overcooked fish considered a no-no? Cook it just until it’s opaque and flakes easily.
Add a touch of acidity: Add an acid to your diet A squeeze of lemon juice or a splash of white wine vinegar at the end will brighten up the flavors and cut through the richness of the cream.
Use Yukon Gold Potatoes: I find that Yukon gold potatoes hold their shape better than other types of potatoes and have a nice, creamy texture.
Don’t Boil the Cream: Boiling the cream can cause it to curdle, so make sure to heat it through gently.
Get Creative with Add-Ins: Feel free to add other vegetables like corn, peas, or Green Beans. You can also add cooked bacon or ham for a smoky flavor.
I always add a bay leaf to the chowder while it simmers. It adds a subtle, aromatic flavor that really enhances the overall taste.
Storing and Reheating Tips
If you have any leftover fish chowder, here’s how to store and reheat it:
Refrigerator Storage: Store the chowder in an airtight container in the refrigerator for up to 3 days. The flavors will actually meld together and taste even better the next day!
Freezer Instructions: For longer storage, you can freeze the chowder for up to 2 months. Let it cool completely before transferring it to a freezer-safe container. When ready to eat, thaw it overnight in the refrigerator.
Reheating Instructions: To reheat, gently warm the chowder in a saucepan over medium-low heat. Stir occasionally to prevent scorching. If the chowder is too thick, you can add a splash of milk or broth to thin it out.
Glaze Timing Advice: I don’t recommend adding the parsley until serving, as it can lose its flavor and color when stored.
I usually double the recipe so that I have leftovers for lunch the next day. It’s the perfect make-ahead meal!
Frequently Asked Questions
Final Thoughts
This fish chowder is more than just a recipe to me; it’s a taste of home, a reminder of family, and a comforting bowl of goodness that I can always count on. I hope you’ll give it a try and experience the same joy that it brings to my family. If you love this recipe, be sure to check out my other soup recipes! I can’t wait to hear how yours turns out! Leave a comment below and let me know what you think. Happy cooking!
Fish Chowder
Ingredients
Main Ingredients
- 1 lb mixed fish fillets (cod, haddock, etc.)
- 2 cups diced potatoes
- 1 cup chopped onion
- 2 tbsp butter
- 4 cups fish stock
- 1 cup heavy cream
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Preparation Steps
- Melt butter in a large pot over medium heat. Add onion and cook until softened.
- Add potatoes and cook for 5 minutes.
- Stir in fish stock, bring to a boil, then reduce heat and simmer for 15 minutes.
- Add fish and cook until cooked through, about 5-7 minutes.
- Stir in heavy cream, salt, and pepper. Heat through.
