Introduction: Can a Creamy Chowder Be Simple, Hearty, and Packed with Flavor?
Craving a warm, comforting bowl of seafood goodness? Fish Chowder combines tender cod, creamy broth, and hearty potatoes with the smoky crunch of bacon for a soul-warming meal. This recipe yields 8 servings, perfect for family dinners, gatherings, or meal prep. Ready to simmer a pot of coastal comfort? Let’s dive into this delicious recipe!
Overview: Why Fish Chowder Shines
Fish Chowder is loved for its rich, creamy texture, savory flavors, and straightforward preparation. Here’s what makes it special:
- Time Requirement: 15 minutes prep, 25 minutes cooking, totaling approximately 40 minutes.
- Difficulty Level: Easy—requires sautéing, simmering, and stirring, ideal for all skill levels.
- Why It’s Special: The combination of flaky cod, creamy evaporated milk, and smoky bacon creates a hearty, satisfying soup with classic New England vibes. This recipe serves 8, great for feeding a crowd or enjoying leftovers.
Perfect with crusty bread, oyster crackers, or a side salad for a complete meal.
Essential Ingredients
Fish Chowder uses simple ingredients for a rich, flavorful result. Here’s what you’ll need for 8 servings:
- 2 tablespoons butter: Adds richness to the base.
- 2 cups chopped onion: Provides savory depth.
- 4 fresh mushrooms, sliced: Adds earthy, umami flavor.
- 1 stalk celery, chopped: Contributes savory crunch.
- 4 cups chicken stock: Forms the savory broth base.
- 4 cups diced potatoes: Adds hearty texture.
- 2 pounds cod, diced into ½-inch cubes: The tender, flaky star.
- 1 cup clam juice: Enhances seafood flavor.
- ½ cup all-purpose flour: Thickens the chowder.
- â…› teaspoon Old Bay Seasoning: Brings classic seafood spice.
- Salt and ground black pepper: Seasons to taste.
- 2 (12-ounce) cans evaporated milk: Creates creamy richness.
- ¼ cup cooked crumbled bacon: Adds smoky, crunchy garnish.
Why These Ingredients Matter
- Cod: Flaky and mild, perfect for chowder.
- Evaporated Milk: Adds creaminess without the heaviness of cream.
- Potatoes: Provide heartiness and balance.
- Clam Juice and Old Bay: Infuse authentic seafood flavor.
Substitutions and Variations
- Butter: Swap with olive oil or plant-based butter for vegan (with other adjustments).
- Onion: Use 1 large shallot or 1 teaspoon onion powder.
- Mushrooms: Replace with cremini, shiitake, or omit for simplicity.
- Celery: Swap with ½ cup diced fennel or ½ teaspoon celery seed.
- Chicken Stock: Use vegetable stock or fish stock for different flavors.
- Potatoes: Substitute with turnips or cauliflower for low-carb.
- Cod: Replace with haddock, pollock, or tilapia.
- Clam Juice: Use fish stock or diluted white wine (½ cup wine + ½ cup water).
- All-Purpose Flour: Swap with cornstarch (2 tablespoons mixed with water) or gluten-free flour.
- Old Bay Seasoning: Use a pinch of paprika, celery salt, and black pepper.
- Evaporated Milk: Substitute with heavy cream, half-and-half, or plant-based milk (e.g., coconut milk for vegan).
- Bacon: Replace with smoked paprika, turkey bacon, or omit for vegetarian.
- Gluten-Free: Use gluten-free flour or cornstarch and gluten-free stock.
- Vegan Option: Use plant-based butter, vegetable stock, plant-based milk, and omit bacon or use vegan bacon bits.
- Flavor Variations:
- Spicy Fish Chowder: Add ¼ teaspoon cayenne or a diced jalapeño with vegetables.
- Clam Chowder Twist: Add 1 cup chopped clams with the fish.
- Herb-Infused Chowder: Include 1 tablespoon fresh dill or parsley with the seasoning.
- Corn Fish Chowder: Add 1 cup corn kernels with the potatoes.
- Creamy Shrimp Chowder: Replace half the cod with shrimp.
Step-by-Step Instructions
Making Fish Chowder is a simple, one-pot process that yields a creamy, hearty soup. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 2 tablespoons butter, 2 cups onion, 4 mushrooms, 1 celery stalk, 4 cups chicken stock, 4 cups potatoes, 2 pounds cod, 1 cup clam juice, ½ cup flour, ⅛ teaspoon Old Bay, salt, pepper, 2 cans evaporated milk, ¼ cup bacon.
- Chop onion and celery, slice mushrooms, dice potatoes, cube cod, crumble cooked bacon.
Tip: Prep ingredients in advance to streamline cooking; cut potatoes uniformly for even cooking.
Step 2: Sauté Vegetables
- Melt 2 tablespoons butter in a large stockpot over medium heat.
- Add 2 cups chopped onion, 4 sliced mushrooms, and 1 chopped celery stalk; sauté until tender, about 5-7 minutes.
Tip: Stir occasionally to avoid browning; vegetables should be soft and aromatic.
Step 3: Cook Potatoes and Fish
- Add 4 cups chicken stock and 4 cups diced potatoes to the pot; bring to a simmer and cook for 10 minutes until potatoes are nearly tender.
- Add 2 pounds diced cod; simmer for another 10 minutes until fish is opaque and flakes easily.
Tip: Cut cod into small cubes for quick cooking; avoid overcooking to keep fish tender.
Step 4: Thicken the Chowder
- In a small bowl, whisk 1 cup clam juice with ½ cup all-purpose flour until smooth.
- Stir the mixture into the soup; simmer for 1 minute to thicken.
Tip: Whisk thoroughly to avoid lumps; stir gently to maintain fish texture.
Step 5: Season and Finish
- Season with â…› teaspoon Old Bay, salt, and pepper to taste.
- Remove from heat; stir in 2 cans (12 ounces each) evaporated milk until combined.
Tip: Taste and adjust seasoning before adding milk; stir gently to avoid curdling.
Step 6: Serve
- Ladle chowder into bowls, about 1 ½ cups per serving.
- Top with ¼ cup crumbled bacon, divided evenly, or garnish with fresh parsley.
Tip: Serve immediately for the creamiest texture; pair with oyster crackers or bread.
Assembly: Building the Perfect Fish Chowder
Making Fish Chowder is all about creating a creamy, hearty soup. Here’s how to make it shine:
- Cod and Potatoes: Tender, flaky fish and hearty potatoes.
- Broth: Creamy, savory base with clam juice depth.
- Vegetables: Onion, mushrooms, and celery for flavor and texture.
- Bacon: Smoky, crunchy topping for contrast.
Presentation Tips
- Serve in deep bowls with a sprinkle of bacon and parsley for a rustic look.
- Pair with crusty bread, oyster crackers, or holiday dishes like cedar planked salmon for a festive spread.
- Garnish with a pinch of Old Bay or fresh herbs for extra flair.
Storage and Make-Ahead Tips
Fish Chowder is great for leftovers and meal prep.
- Storage:
- Store in an airtight container in the refrigerator for up to 3 days.
- Freeze for up to 2 months in freezer-safe containers; note that milk may separate slightly upon thawing.
- Make-Ahead:
- Prep vegetables and bacon up to 1 day ahead; refrigerate separately.
- Cook chowder base (without milk) up to 1 day ahead; add milk and bacon when reheating.
- Reheating: Reheat gently in a saucepan over low heat, stirring, for 5-7 minutes, or microwave in 1-minute bursts, covered, until hot. Add a splash of milk if too thick.
- Tip: Avoid boiling when reheating to prevent curdling; add fresh bacon garnish for crunch.
Recipe Variations
Fish Chowder is versatile and easy to customize. Here are some fun twists:
- Spicy Fish Chowder: Add ½ teaspoon red pepper flakes with the seasoning.
- Gluten-Free: Use gluten-free flour or cornstarch and gluten-free stock.
- Vegan Chowder: Use vegetable stock, plant-based butter and milk, and omit bacon or use vegan bacon bits.
- Seafood Chowder: Add ½ cup shrimp or clams with the cod.
- Corn and Potato Chowder: Include 1 cup corn kernels with the potatoes.
Nutrition Information (Per Serving, Based on 8 Servings)
- Calories: Approximately 300-350 kcal (varies with milk and bacon).
- Protein: Moderate, from cod and bacon.
- Fat: Moderate, from butter, milk, and bacon.
- Carbs: Moderate, from potatoes and flour.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Creamy, Coastal Bliss!
Fish Chowder is the ultimate comfort soup, blending flaky cod, creamy broth, and smoky bacon into a hearty, satisfying meal. Perfect for cozy dinners, gatherings, or meal prep, it’s easy to make and endlessly adaptable. So, grab your stockpot, simmer this New England classic, and enjoy a bowl of warmth. We’d love to hear how your chowder turns out—share your creations in the comments or on social media!
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Fish Chowder
Description
Craving a warm, comforting bowl of seafood goodness? Fish Chowder combines tender cod, creamy broth, and hearty potatoes with the smoky crunch of bacon for a soul-warming meal. This recipe yields 8 servings, perfect for family dinners, gatherings, or meal prep.
Ingredients
Fish Chowder uses simple ingredients for a rich, flavorful result. Here’s what you’ll need for 8 servings:
- 2 tablespoons butter: Adds richness to the base.
- 2 cups chopped onion: Provides savory depth.
- 4 fresh mushrooms, sliced: Adds earthy, umami flavor.
- 1 stalk celery, chopped: Contributes savory crunch.
- 4 cups chicken stock: Forms the savory broth base.
- 4 cups diced potatoes: Adds hearty texture.
- 2 pounds cod, diced into ½-inch cubes: The tender, flaky star.
- 1 cup clam juice: Enhances seafood flavor.
- ½ cup all-purpose flour: Thickens the chowder.
- â…› teaspoon Old Bay Seasoning: Brings classic seafood spice.
- Salt and ground black pepper: Seasons to taste.
- 2 (12-ounce) cans evaporated milk: Creates creamy richness.
- ¼ cup cooked crumbled bacon: Adds smoky, crunchy garnish.
Why These Ingredients Matter
- Cod: Flaky and mild, perfect for chowder.
- Evaporated Milk: Adds creaminess without the heaviness of cream.
- Potatoes: Provide heartiness and balance.
- Clam Juice and Old Bay: Infuse authentic seafood flavor.
Substitutions and Variations
- Butter: Swap with olive oil or plant-based butter for vegan (with other adjustments).
- Onion: Use 1 large shallot or 1 teaspoon onion powder.
- Mushrooms: Replace with cremini, shiitake, or omit for simplicity.
- Celery: Swap with ½ cup diced fennel or ½ teaspoon celery seed.
- Chicken Stock: Use vegetable stock or fish stock for different flavors.
- Potatoes: Substitute with turnips or cauliflower for low-carb.
- Cod: Replace with haddock, pollock, or tilapia.
- Clam Juice: Use fish stock or diluted white wine (½ cup wine + ½ cup water).
- All-Purpose Flour: Swap with cornstarch (2 tablespoons mixed with water) or gluten-free flour.
- Old Bay Seasoning: Use a pinch of paprika, celery salt, and black pepper.
- Evaporated Milk: Substitute with heavy cream, half-and-half, or plant-based milk (e.g., coconut milk for vegan).
- Bacon: Replace with smoked paprika, turkey bacon, or omit for vegetarian.
- Gluten-Free: Use gluten-free flour or cornstarch and gluten-free stock.
- Vegan Option: Use plant-based butter, vegetable stock, plant-based milk, and omit bacon or use vegan bacon bits.
- Flavor Variations:
- Spicy Fish Chowder: Add ¼ teaspoon cayenne or a diced jalapeño with vegetables.
- Clam Chowder Twist: Add 1 cup chopped clams with the fish.
- Herb-Infused Chowder: Include 1 tablespoon fresh dill or parsley with the seasoning.
- Corn Fish Chowder: Add 1 cup corn kernels with the potatoes.
- Creamy Shrimp Chowder: Replace half the cod with shrimp.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 2 tablespoons butter, 2 cups onion, 4 mushrooms, 1 celery stalk, 4 cups chicken stock, 4 cups potatoes, 2 pounds cod, 1 cup clam juice, ½ cup flour, ⅛ teaspoon Old Bay, salt, pepper, 2 cans evaporated milk, ¼ cup bacon.
- Chop onion and celery, slice mushrooms, dice potatoes, cube cod, crumble cooked bacon.
Tip: Prep ingredients in advance to streamline cooking; cut potatoes uniformly for even cooking.
Step 2: Sauté Vegetables
- Melt 2 tablespoons butter in a large stockpot over medium heat.
- Add 2 cups chopped onion, 4 sliced mushrooms, and 1 chopped celery stalk; sauté until tender, about 5-7 minutes.
Tip: Stir occasionally to avoid browning; vegetables should be soft and aromatic.
Step 3: Cook Potatoes and Fish
- Add 4 cups chicken stock and 4 cups diced potatoes to the pot; bring to a simmer and cook for 10 minutes until potatoes are nearly tender.
- Add 2 pounds diced cod; simmer for another 10 minutes until fish is opaque and flakes easily.
Tip: Cut cod into small cubes for quick cooking; avoid overcooking to keep fish tender.
Step 4: Thicken the Chowder
- In a small bowl, whisk 1 cup clam juice with ½ cup all-purpose flour until smooth.
- Stir the mixture into the soup; simmer for 1 minute to thicken.
Tip: Whisk thoroughly to avoid lumps; stir gently to maintain fish texture.
Step 5: Season and Finish
- Season with â…› teaspoon Old Bay, salt, and pepper to taste.
- Remove from heat; stir in 2 cans (12 ounces each) evaporated milk until combined.
Tip: Taste and adjust seasoning before adding milk; stir gently to avoid curdling.
Step 6: Serve
- Ladle chowder into bowls, about 1 ½ cups per serving.
- Top with ¼ cup crumbled bacon, divided evenly, or garnish with fresh parsley.
Tip: Serve immediately for the creamiest texture; pair with oyster crackers or bread.
FAQs
1. Why is my chowder too thin?
Insufficient flour or over-dilution can cause this; add more flour slurry (1 tablespoon flour + 2 tablespoons water) and simmer to thicken.
2. Can I use frozen fish?
Yes, thaw cod completely and pat dry before dicing to avoid excess water.
3. Is this recipe gluten-free?
Use gluten-free flour or cornstarch and gluten-free stock to make it gluten-free.
4. Why did my milk curdle?
Adding cold milk or boiling after adding milk can cause curdling; stir in milk off heat and reheat gently.
5. Can I make this in advance?
Prep base ahead; add milk and bacon fresh for best texture and flavor.
6. What are the health benefits of this dish?
Cod provides lean protein and omega-3s; potatoes offer carbs for energy; moderate in fat, enjoy in balance.