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
Scale
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.