Fancy a cozy, comforting meal? You’re in the right place. We’ve gathered 28 delicious fish chowder recipes perfect for those chilly evenings when you crave something warm and satisfying. From classic New England styles to creative twists, there’s a bowl here for every home cook. Dive in and find your new favorite dinner!
Classic New England Fish Chowder
Every winter, I crave a bowl of this creamy, comforting chowder. It’s the perfect way to warm up on a cold day, packed with tender fish and hearty potatoes. Let’s make it.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 slices of thick-cut bacon, chopped
– 1 medium yellow onion, diced
– 2 cloves of garlic, minced
– 3 medium russet potatoes, peeled and cut into 1/2-inch cubes
– 2 cups of fish stock
– 1 cup of heavy cream
– 1 pound of skinless cod fillets, cut into 1-inch chunks
– A splash of white wine vinegar
– A couple of tablespoons of chopped fresh parsley
– Salt and freshly ground black pepper
Instructions
1. In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Tip: Save the bacon fat in the pot for extra flavor.
2. Add the diced onion to the pot and cook until softened, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the cubed potatoes and fish stock to the pot. Bring to a boil, then reduce heat to a simmer.
5. Cover and cook until the potatoes are fork-tender, about 10-15 minutes. Tip: Don’t overcook the potatoes or they’ll turn mushy.
6. Pour in the heavy cream and bring the mixture back to a gentle simmer.
7. Gently add the cod chunks to the pot. Cook for 5-7 minutes until the fish is opaque and flakes easily with a fork. Tip: Avoid stirring too much to keep the fish intact.
8. Stir in the white wine vinegar, chopped parsley, salt, and pepper. Taste and adjust seasoning if needed.
9. Remove from heat and let it sit for 5 minutes to thicken slightly.
Kick back and enjoy this chowder’s rich, creamy texture with smoky bacon bits. The cod stays tender, and the potatoes add a hearty bite. Serve it with oyster crackers or crusty bread for dipping.
Creamy Smoked Salmon Chowder
A creamy smoked salmon chowder is the ultimate comfort food for chilly evenings. This rich soup comes together quickly with minimal fuss. You’ll love the smoky flavor paired with tender potatoes and sweet corn.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 slices of bacon, chopped
– 1 medium yellow onion, diced
– 2 cloves of garlic, minced
– 3 medium Yukon Gold potatoes, peeled and cubed into 1/2-inch pieces
– 2 cups of chicken broth
– 1 cup of whole milk
– 1/2 cup of heavy cream
– 1 cup of frozen corn kernels
– 8 ounces of smoked salmon, flaked into bite-sized pieces
– A couple of tablespoons of chopped fresh dill
– A splash of lemon juice
– Salt and freshly ground black pepper
Instructions
1. In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy, about 5-7 minutes.
2. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving the bacon fat in the pot.
3. Add the diced onion to the pot and sauté in the bacon fat until softened, about 5 minutes.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Add the cubed potatoes and chicken broth, then bring to a boil.
6. Reduce the heat to a simmer, cover, and cook until the potatoes are fork-tender, about 10-12 minutes.
7. Tip: Don’t overcook the potatoes—they should hold their shape in the chowder.
8. Stir in the whole milk, heavy cream, and frozen corn, then return to a gentle simmer.
9. Cook for 5 minutes, stirring occasionally to prevent sticking.
10. Gently fold in the flaked smoked salmon and cook for 2-3 minutes just to heat through—avoid boiling to keep the salmon tender.
11. Tip: Add the salmon last to preserve its delicate texture and smoky flavor.
12. Remove the pot from the heat and stir in the chopped dill and a splash of lemon juice.
13. Season with salt and pepper to taste, remembering the bacon and salmon add saltiness.
14. Tip: Taste before adding extra salt; you can always adjust later.
15. Ladle the chowder into bowls and top with the reserved crispy bacon.
Finished chowder is luxuriously creamy with chunks of soft potato and pops of sweet corn. For a fun twist, serve it in bread bowls or with crusty sourdough on the side. The smoky salmon and crispy bacon create a savory depth that’s utterly satisfying.
Hearty Corn and Fish Chowder
Grab your pot—this chunky corn and fish chowder is the cozy, one-bowl meal you need tonight. It’s packed with sweet corn and flaky white fish, simmered in a creamy, savory broth that comes together fast. Perfect for a chilly evening or a simple weeknight dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 slices of bacon, chopped
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 2 medium potatoes, peeled and cubed into ½-inch pieces
– 3 cups of chicken broth
– 2 cups of frozen corn kernels
– 1 pound of firm white fish (like cod or haddock), cut into 1-inch chunks
– 1 cup of heavy cream
– A splash of olive oil
– A couple of fresh thyme sprigs
– Salt and black pepper
Instructions
1. Heat a large pot or Dutch oven over medium heat. Add the chopped bacon and cook for 5–7 minutes until crispy, stirring occasionally. Tip: Render the bacon fat fully for a richer base flavor.
2. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving about 2 tablespoons of fat in the pot.
3. Add a splash of olive oil to the pot if needed, then add the diced onion. Cook for 4–5 minutes until softened and translucent, stirring frequently.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Add the cubed potatoes and chicken broth. Bring to a boil, then reduce the heat to a simmer. Cook for 10–12 minutes until the potatoes are fork-tender.
6. Add the frozen corn kernels and fresh thyme sprigs. Simmer for 3–4 minutes until the corn is heated through.
7. Gently place the fish chunks into the pot. Cook for 4–5 minutes until the fish is opaque and flakes easily with a fork. Tip: Avoid stirring too much to keep the fish intact.
8. Remove the thyme sprigs and discard them. Stir in the heavy cream and reserved crispy bacon. Heat for 2–3 minutes until warmed through, but do not boil. Tip: Simmer gently to prevent the cream from curdling.
9. Season with salt and black pepper to taste, then remove from heat.
Ladle this chowder into bowls while it’s hot—the texture is wonderfully creamy with tender potatoes and chunks of flaky fish. The sweet corn adds a pop of freshness against the smoky bacon. Serve it with crusty bread for dipping, or top with extra herbs for a bright finish.
Spicy Thai Fish Curry Chowder
Perfect for a chilly evening, this Spicy Thai Fish Curry Chowder brings bold flavors in a comforting bowl. It combines creamy coconut with fiery curry paste and tender fish for a satisfying meal that comes together quickly.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon of vegetable oil
– 1 onion, diced
– 2 cloves of garlic, minced
– 1 tablespoon of red curry paste
– 1 can (13.5 oz) of coconut milk
– 2 cups of fish or vegetable broth
– 1 pound of white fish fillets (like cod or tilapia), cut into chunks
– 1 red bell pepper, sliced
– A handful of fresh cilantro, chopped
– A squeeze of lime juice
– A pinch of salt
Instructions
1. Heat 1 tablespoon of vegetable oil in a large pot over medium heat.
2. Add 1 diced onion and cook for 5 minutes until softened.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 tablespoon of red curry paste and cook for 2 minutes, stirring constantly to release its flavors.
5. Pour in 1 can of coconut milk and 2 cups of broth, then bring to a simmer.
6. Add 1 sliced red bell pepper and simmer for 10 minutes until tender.
7. Gently place 1 pound of fish chunks into the pot and cook for 5 minutes until opaque and flaky.
8. Stir in a handful of chopped cilantro, a squeeze of lime juice, and a pinch of salt.
9. Remove from heat and let sit for 2 minutes to allow flavors to meld.
The chowder has a creamy, velvety texture with a spicy kick from the curry paste, balanced by the fresh cilantro and lime. Serve it over steamed rice or with crusty bread for dipping to soak up every last drop.
Mediterranean Fish and Lemon Chowder
Mediterranean flavors shine in this bright, comforting chowder that’s perfect for a chilly evening. It comes together quickly with simple ingredients for a satisfying meal. The lemon adds a fresh zing that cuts through the richness.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 medium potatoes, diced into ½-inch cubes
– 1 cup chicken or vegetable broth
– 1 cup water
– 1 cup heavy cream
– 1 lb firm white fish fillets (like cod or halibut), cut into 1-inch chunks
– Juice of 1 lemon (about 3 tbsp)
– A handful of fresh parsley, chopped
– Salt and pepper
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat.
2. Add the chopped onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the diced potatoes, 1 cup broth, and 1 cup water to the pot. Bring to a boil.
5. Reduce heat to medium-low, cover, and simmer for 10 minutes until potatoes are tender when pierced with a fork.
6. Pour in 1 cup heavy cream and bring to a gentle simmer.
7. Gently add the fish chunks to the pot, ensuring they’re submerged in the liquid.
8. Cook for 5–7 minutes, without stirring too much, until the fish is opaque and flakes easily with a fork. Tip: Don’t overcook the fish or it’ll become tough.
9. Stir in the lemon juice and chopped parsley. Season with salt and pepper to taste. Tip: Add the lemon juice off the heat to preserve its bright flavor.
10. Ladle the chowder into bowls and serve immediately. Tip: For extra freshness, top with a sprinkle of extra parsley or a lemon wedge.
Fresh and creamy, this chowder has a velvety texture with tender chunks of fish and potatoes. The lemon brightens every bite, making it feel light despite its richness. Serve it with crusty bread for dipping or over a bed of cooked quinoa for a heartier meal.
Savory Bacon and Fish Chowder
Yep, it’s that time of year when you crave something hearty and warming. This savory bacon and fish chowder is your answer—a creamy, smoky bowl that comes together with minimal fuss. Let’s get cooking.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 slices of thick-cut bacon, chopped
– 1 medium yellow onion, diced
– 2 cloves of garlic, minced
– 2 medium russet potatoes, peeled and cubed into ½-inch pieces
– 2 cups of chicken broth
– 1 cup of heavy cream
– 1 lb of firm white fish (like cod or haddock), cut into 1-inch chunks
– A splash of olive oil
– A couple of tablespoons of butter
– Salt and black pepper
Instructions
1. Heat a large pot or Dutch oven over medium heat.
2. Add the chopped bacon and cook for 5-7 minutes until crispy, stirring occasionally to prevent burning.
3. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving the bacon fat in the pot.
4. Add a splash of olive oil to the bacon fat in the pot.
5. Add the diced onion and cook for 4-5 minutes until softened and translucent.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Add the cubed potatoes and cook for 2 minutes, stirring to coat them in the fat.
8. Pour in the chicken broth, bring to a boil, then reduce the heat to a simmer.
9. Cover the pot and simmer for 10-12 minutes until the potatoes are fork-tender.
10. Stir in the heavy cream and bring the mixture back to a gentle simmer.
11. Add the fish chunks and cook for 5-7 minutes until the fish is opaque and flakes easily with a fork.
12. Stir in the cooked bacon and a couple of tablespoons of butter until melted.
13. Season with salt and black pepper to taste.
14. Ladle the chowder into bowls and serve immediately.
Keep it simple: this chowder has a rich, creamy texture with smoky bacon bits and tender fish that melts in your mouth. For a creative twist, top it with extra crispy bacon or serve it in a hollowed-out bread bowl for a cozy meal.
Dairy-Free Coconut Fish Chowder
Melt away winter chills with this creamy, dairy-free chowder. Coconut milk creates a rich base for tender fish and vegetables. It’s a comforting one-pot meal ready in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon of olive oil
– 1 medium yellow onion, chopped
– 2 cloves of garlic, minced
– 2 medium carrots, diced
– 2 stalks of celery, diced
– 1 pound of firm white fish (like cod or halibut), cut into 1-inch chunks
– 1 can (13.5 oz) of full-fat coconut milk
– 2 cups of vegetable broth
– 1 large potato, peeled and diced
– A splash of lime juice
– A couple of sprigs of fresh thyme
– Salt and pepper
Instructions
1. Heat 1 tablespoon of olive oil in a large pot over medium heat.
2. Add the chopped onion and cook for 3-4 minutes until softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the diced carrots and celery, cooking for 5 minutes to soften slightly.
5. Pour in 2 cups of vegetable broth and 1 can of coconut milk, stirring to combine.
6. Add the diced potato and fresh thyme sprigs, bringing the mixture to a simmer.
7. Reduce heat to medium-low, cover, and simmer for 15 minutes until the potatoes are fork-tender.
8. Gently place the fish chunks into the pot, submerging them in the liquid.
9. Cook uncovered for 5-7 minutes until the fish is opaque and flakes easily with a fork.
10. Remove the thyme sprigs and stir in a splash of lime juice.
11. Season with salt and pepper, then ladle into bowls.
Silky coconut broth coats each spoonful with a subtle sweetness that balances the savory fish. For a spicy kick, top with sliced jalapeños or a drizzle of hot sauce. Serve it with crusty bread to soak up every last drop.
Seafood Medley Fish Chowder
This hearty seafood chowder delivers restaurant-quality flavor with minimal fuss. Think creamy broth packed with tender fish, plump shrimp, and sweet scallops—perfect for chilly evenings when you crave something satisfying but don’t want to spend hours in the kitchen. It’s a one-pot wonder that comes together faster than ordering takeout.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 slices of thick-cut bacon, chopped
– 1 medium yellow onion, diced
– 2 cloves of garlic, minced
– 2 medium potatoes, peeled and cubed into ½-inch pieces
– 2 cups of seafood or chicken broth
– 1 cup of heavy cream
– A splash of dry white wine (about ¼ cup)
– 1 lb of mixed seafood (I use ½ lb firm white fish like cod, cut into 1-inch chunks, ¼ lb peeled shrimp, and ¼ lb bay scallops)
– A couple of tablespoons of butter
– Salt and black pepper
– Fresh parsley for garnish
Instructions
1. In a large pot or Dutch oven over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Tip: Render the bacon slowly to build a flavorful base for the chowder.
2. Add the diced onion and minced garlic to the pot with the bacon fat. Sauté until the onion is soft and translucent, about 5 minutes.
3. Stir in the cubed potatoes and pour in the seafood broth. Bring to a boil, then reduce heat to a simmer. Cook until the potatoes are fork-tender, about 10 minutes.
4. Pour in the heavy cream and white wine. Let the mixture simmer gently for 5 minutes to thicken slightly. Tip: Avoid boiling after adding cream to prevent curdling.
5. Add the mixed seafood (fish, shrimp, and scallops) to the pot. Cook until the fish is opaque and flakes easily, the shrimp are pink, and the scallops are firm, about 5-7 minutes. Tip: Don’t overcook the seafood—it should be just done to keep it tender.
6. Stir in the butter until melted. Season with salt and black pepper to taste.
7. Ladle the chowder into bowls and garnish with fresh parsley.
Unbelievably creamy and rich, this chowder has a velvety texture with chunks of potato and seafood in every bite. Serve it with crusty bread for dipping, or add a sprinkle of smoked paprika for a subtle smoky twist.
Herbed Potato and Fish Chowder
Ready for a cozy bowl that’s both hearty and light? This herbed potato and fish chowder brings together tender fish, creamy potatoes, and fresh herbs in a savory broth. It’s a one-pot wonder perfect for chilly evenings or a quick weeknight dinner.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tablespoon of olive oil
– 1 medium yellow onion, diced
– 2 cloves of garlic, minced
– 3 medium Yukon Gold potatoes, peeled and cubed into 1-inch pieces
– 4 cups of chicken broth
– 1 pound of firm white fish (like cod or haddock), cut into 1-inch chunks
– 1 cup of heavy cream
– A handful of fresh parsley, chopped
– A couple of sprigs of fresh thyme
– Salt and black pepper
Instructions
1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the cubed potatoes and chicken broth, then bring to a boil over high heat.
5. Reduce the heat to medium-low, cover, and simmer until the potatoes are fork-tender, about 15 minutes.
6. Gently place the fish chunks into the pot, ensuring they’re submerged in the broth.
7. Cook for 5 minutes, or until the fish is opaque and flakes easily with a fork.
8. Pour in the heavy cream and stir to combine, heating for 2 minutes until warmed through.
9. Stir in the chopped parsley and thyme sprigs, then season with salt and black pepper to taste.
10. Remove the pot from the heat and discard the thyme sprigs before serving.
Silky and rich, this chowder has a velvety texture from the cream and tender chunks of fish that melt in your mouth. Serve it with crusty bread for dipping, or top with extra herbs for a fresh burst. It’s a comforting dish that’s easy to customize—try adding corn or bacon for a twist.
Rich Lobster and Fish Chowder
Just when you need a cozy, satisfying meal, this rich lobster and fish chowder delivers. Packed with seafood and creamy broth, it’s a comforting dish perfect for chilly evenings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tablespoons of butter
– 1 medium onion, diced
– 2 cloves of garlic, minced
– 2 cups of fish or seafood stock
– 1 cup of heavy cream
– 1 pound of white fish fillets (like cod), cut into chunks
– 8 ounces of cooked lobster meat, chopped
– 2 medium potatoes, peeled and diced
– A splash of white wine (optional)
– Salt and pepper
Instructions
1. Melt the butter in a large pot over medium heat.
2. Add the diced onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Pour in the fish stock and bring to a simmer.
5. Add the diced potatoes and cook for 10 minutes, or until tender when pierced with a fork.
6. Stir in the heavy cream and bring the mixture to a gentle simmer.
7. Add the white fish chunks and cook for 5 minutes, until the fish is opaque and flakes easily.
8. Gently fold in the chopped lobster meat and cook for 2 minutes to heat through.
9. Season with salt and pepper to your liking.
10. If using, add a splash of white wine and stir for 1 minute.
11. Remove from heat and let it sit for 5 minutes to allow flavors to meld.
12. Ladle into bowls and serve hot.
Perfectly creamy with tender chunks of seafood, this chowder has a luxurious texture that’s not too thick. The lobster adds a sweet, briny depth, making it a standout dish. Try serving it with crusty bread for dipping or garnish with fresh herbs for a pop of color.
Traditional Irish Fish Stew Chowder
Grab your Dutch oven—this hearty Irish fish stew chowder is the ultimate comfort food for chilly evenings. It’s packed with tender fish, creamy potatoes, and smoky bacon in a rich broth that’ll warm you right up.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 40 minutes
Ingredients
– 4 slices of thick-cut bacon, chopped
– 1 large yellow onion, diced
– 3 cloves of garlic, minced
– 3 medium russet potatoes, peeled and cut into 1-inch cubes
– 4 cups of fish or vegetable broth
– 1 cup of heavy cream
– 1 pound of firm white fish (like cod or haddock), cut into 1-inch chunks
– A couple of tablespoons of fresh parsley, chopped
– A splash of olive oil
– Salt and pepper
Instructions
1. Heat a splash of olive oil in a large Dutch oven over medium heat.
2. Add the chopped bacon and cook for 5–7 minutes until crispy, stirring occasionally to prevent burning.
3. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving the drippings in the pot.
4. Add the diced onion to the pot and sauté for 5 minutes until softened and translucent.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
6. Tip: For deeper flavor, let the onions caramelize slightly before adding the garlic.
7. Add the cubed potatoes and pour in the 4 cups of broth, scraping up any browned bits from the bottom.
8. Bring to a boil, then reduce the heat to a simmer and cook for 15–20 minutes until the potatoes are fork-tender.
9. Stir in the heavy cream and return the mixture to a gentle simmer over low heat.
10. Gently add the fish chunks to the pot, ensuring they’re submerged in the liquid.
11. Cook for 5–7 minutes until the fish is opaque and flakes easily with a fork, avoiding stirring too vigorously to keep it intact.
12. Tip: For the best texture, add the fish just before serving to prevent overcooking.
13. Season with salt and pepper to taste, then stir in the reserved crispy bacon and chopped parsley.
14. Tip: Let the stew sit off the heat for 5 minutes to allow the flavors to meld together.
15. Just ladle it into bowls while hot—the chowder boasts a creamy, velvety broth with chunks of tender fish and potatoes that melt in your mouth. Serve it with crusty bread for dipping, or top with extra parsley for a fresh, vibrant finish.
Tomato Basil Fish Chowder
Every chilly evening deserves a comforting bowl of this tomato basil fish chowder. It’s a hearty, one-pot meal that comes together quickly with simple ingredients. You’ll love how the fresh basil brightens up the rich tomato base.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– A couple of tablespoons of olive oil
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– A 28-ounce can of crushed tomatoes
– 2 cups of fish or vegetable broth
– 1 pound of firm white fish fillets (like cod or halibut), cut into 1-inch chunks
– 1/2 cup of heavy cream
– A big handful of fresh basil leaves, chopped
– Salt and black pepper
Instructions
1. Heat 2 tablespoons of olive oil in a large pot over medium heat.
2. Add the chopped onion and cook for about 5 minutes, until softened and translucent.
3. Stir in the minced garlic and cook for 1 more minute, just until fragrant.
4. Pour in the 28-ounce can of crushed tomatoes and 2 cups of fish broth, then bring to a simmer.
5. Let it simmer uncovered for 10 minutes to allow the flavors to meld, stirring occasionally.
6. Gently add the 1-pound fish chunks to the pot, submerging them in the liquid.
7. Cook for 5-7 minutes, until the fish is opaque and flakes easily with a fork—be careful not to overcook it, as it can become tough.
8. Reduce the heat to low and stir in 1/2 cup of heavy cream until fully incorporated.
9. Mix in the chopped fresh basil leaves, then season with salt and black pepper to your liking.
10. Ladle the chowder into bowls and serve immediately while hot.
Generously ladled, this chowder boasts a creamy, velvety texture with tender chunks of fish that melt in your mouth. The tomato base is rich and tangy, perfectly balanced by the fresh, herbal notes of basil. For a creative twist, top it with a sprinkle of crispy bacon or serve alongside crusty bread for dipping.
Miso Ginger Fish Chowder
Ready for a cozy bowl that’s both comforting and packed with flavor? This miso ginger fish chowder comes together quickly, blending savory, umami-rich broth with tender fish and hearty vegetables. It’s the perfect one-pot meal for chilly evenings.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tablespoon of olive oil
– 1 medium onion, chopped
– 2 cloves of garlic, minced
– a thumb-sized piece of fresh ginger, grated
– 2 medium carrots, diced
– 2 stalks of celery, chopped
– 4 cups of vegetable broth
– 1 pound of firm white fish (like cod or halibut), cut into chunks
– 2 tablespoons of white miso paste
– a splash of soy sauce
– 1 cup of coconut milk
– a couple of green onions, sliced for garnish
– salt and pepper, as needed
Instructions
1. Heat 1 tablespoon of olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant to avoid burning.
4. Tip: Use a microplane for the ginger to get a fine grate that blends seamlessly into the broth.
5. Add the diced carrots and chopped celery, cooking for 5 minutes until slightly tender.
6. Pour in 4 cups of vegetable broth and bring to a boil over high heat.
7. Reduce the heat to medium-low and simmer for 10 minutes to let the flavors meld.
8. Gently place the fish chunks into the pot and cook for 5 minutes until opaque and flaky.
9. Tip: Don’t stir too vigorously after adding the fish to keep the chunks intact.
10. In a small bowl, whisk 2 tablespoons of white miso paste with a splash of hot broth from the pot until smooth.
11. Stir the miso mixture back into the pot along with a splash of soy sauce and 1 cup of coconut milk.
12. Heat through for 2-3 minutes without boiling to preserve the miso’s probiotics.
13. Tip: Taste and adjust seasoning with salt and pepper only at the end, as miso and soy sauce are already salty.
14. Ladle the chowder into bowls and garnish with sliced green onions.
Miso ginger fish chowder offers a creamy, velvety texture with chunks of tender fish and crisp vegetables. The umami from the miso pairs beautifully with the zing of ginger, creating a balanced, savory broth. Serve it with crusty bread for dipping or over a bed of steamed rice to make it heartier.
Garlic and Herb Fish Chowder
Filling yet surprisingly light, this garlic and herb fish chowder is the perfect one-pot meal for chilly evenings. It comes together quickly with simple ingredients, delivering restaurant-quality flavor without the fuss.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 2 tbsp of olive oil
– 1 medium onion, diced
– 3 cloves of garlic, minced
– 2 medium potatoes, peeled and cubed into ½-inch pieces
– 2 cups of chicken broth
– 1 cup of heavy cream
– 1 lb of firm white fish (like cod or haddock), cut into 1-inch chunks
– A couple of sprigs of fresh thyme
– A splash of lemon juice
– Salt and pepper
Instructions
1. Heat 2 tbsp of olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant—don’t let it brown.
4. Tip: Use a wooden spoon to scrape up any browned bits from the bottom of the pot for extra flavor.
5. Add the cubed potatoes and 2 cups of chicken broth, then bring to a boil.
6. Reduce heat to a simmer, cover, and cook until potatoes are fork-tender, about 10 minutes.
7. Pour in 1 cup of heavy cream and add the fresh thyme sprigs, stirring to combine.
8. Tip: For a thicker chowder, mash a few potato pieces against the side of the pot with a spoon.
9. Gently add the 1 lb of fish chunks, ensuring they’re submerged in the liquid.
10. Simmer uncovered until the fish is opaque and flakes easily with a fork, about 5-7 minutes—do not stir vigorously to keep the fish intact.
11. Remove the pot from heat and discard the thyme sprigs.
12. Stir in a splash of lemon juice, then season with salt and pepper to taste.
13. Tip: Let the chowder sit for 5 minutes off the heat to allow flavors to meld before serving.
14. This chowder boasts a creamy, velvety texture with tender chunks of fish and potatoes. The garlic and herbs shine through without overpowering, making it a comforting yet elegant dish. Try serving it with crusty bread for dipping or top with extra fresh herbs for a bright finish.
Conclusion
Perfect for cozy nights, these 28 fish chowder recipes offer something for every taste—from creamy classics to zesty twists. We hope you find a new favorite to warm your kitchen! Give one a try, then drop a comment to tell us which you loved, and don’t forget to pin this roundup to your Pinterest boards for easy inspiration. Happy cooking!
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
