Fish Chowder Recipe

Name: Fish Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil (EVOO) (once around the pan); 5 slices bacon, chopped; 1 small yellow onion, chopped; 2 celery ribs and their greens, finely chopped; 4 sprigs fresh thyme; 2 garlic cloves, chopped; Salt and freshly ground black pepper; 2 tablespoons flour; 1 small baking potato, peeled and thinly sliced; 1 quart chicken stock or broth; 1 cup heavy cream or half-and-half; 1 8-ounce bottle clam juice; 2 pounds lean, flaky fish such as cod, haddock, halibut, monkfish, or tilapia, skinned and cut into 2- to 3-inch pieces; Hot sauce, to taste; 3 tablespoons fresh flat-leaf parsley, chopped (optional)

Servings: persons

1 tablespoon extra-virgin olive oil (EVOO) (once around the pan)
5 slices bacon, chopped
1 small yellow onion, chopped
2 celery ribs and their greens, finely chopped
4 sprigs fresh thyme
2 garlic cloves, chopped
Salt and freshly ground black pepper
2 tablespoons flour
1 small baking potato, peeled and thinly sliced
1 quart chicken stock or broth
1 cup heavy cream or half-and-half
1 8-ounce bottle clam juice
2 pounds lean, flaky fish such as cod, haddock, halibut, monkfish, or tilapia, skinned and cut into 2- to 3-inch pieces
Hot sauce, to taste
3 tablespoons fresh flat-leaf parsley, chopped (optional)

1
Heat a large soup pot over medium-high heat with the EVOO.
2
Add the bacon and cook until crisp, about 3 minutes.
3
Remove the crispy bacon to a plate lined with paper towels and reserve.
4
Add the onion, celery, thyme sprigs, garlic, and salt and pepper to the pot and cook for about 3 minutes, mixing it every now and then.
5
Add the flour to the vegetables, stirring to distribute, and cook for 1 minute.
6
Add the thinly sliced potato, then whisk in the chicken stock, heavy cream, and clam juice.
7
Bring the mixture up to a simmer and cook for 10 minutes.
8
Add the fish and continue to gently simmer for 5 minutes.
9
Turn the heat down a little if the pot is boiling rather than simmering.
10
Add the desired amount of hot sauce and taste for seasoning; add more salt and pepper accordingly.
11
To serve, carefully ladle the soup into bowls, trying not to break up the fish too much.
12
Garnish each bowl with a little of the reserved crispy bacon and some chopped parsley.
13
Serve the soup alongside a simple mixed green salad with your favorite salad dressing.

619

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil (EVOO) (once around the pan), 5 slices bacon, chopped, 1 small yellow onion, chopped, 2 celery ribs and their greens, finely chopped, and more.

Yes, Fish Chowder falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fish Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions