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Hearty Fish Chowder

This Hearty Fish Chowder is a quick and easy soup you can serve up any night of the week in under an hour!  Delicious with a side salad and crusty bread!

If you’re looking to add a delicious and easy soup to your recipe box, this Fish Chowder is a great option. It’s hearty, creamy and so flavourful.

Easy Fish Chowder {A Pretty Life}

Quick and Easy!

You just can’t beat a dinner recipe that is ready in less than 1 hour from start to finish. That’s one of the many reasons I love this soup recipe, I can start it around 4 PM just as the kids get home from school, and I can have it on the table by 5. But I also really love this recipe because the ingredients are simple and most of the time I have everything I need on hand…if I don’t have leftover fish to use, then I’ll make this Easy Corn Chowder, which is the base recipe for this Fish Chowder.

KitchenAid Stainless Steel 10-piece Set 3

A great addition to your soup recipe rotation!

This Hearty Fish Chowder recipe makes a regular appearance around here during the fall and winter months.  But it’s great any time of year that you may have fish leftovers…leftover cooked fish is PERFECT for chowders! So hearty and scrumptious.

Hearty Fish Chowder {A Pretty Life}

Hearty Fish Chowder Recipe Tips:

  • Fish: I like to use cooked fish for this recipe. Leftover fish from last night’s dinner is great, but if you only have fresh fish, you can poach the fish in a separate pot, in a little broth until tender.  This usually takes about 5-8 minutes.  The reason I like to add cooked fish to this soup is so that the soup doesn’t end up tasting too ‘fishy’, which can happen if you add fresh fish right to the recipe.  I mean, you can add fresh if you wish, it’s really up to you.
  • Any kind of fish would work for this recipe.  Fillets of cod, halibut, salmon, sole, flounder, haddock – your choice! I haven’t added any other seafood to this soup, because I just wanted a fish chowder.
  • If you don’t have enough cream, sometimes I’ll add a can of creamed corn instead. Whole milk or 2% works great too. You can also use half heavy cream, and half milk.
  • Stock/Broth: I like to use chicken stock, but you can also use vegetable broth.
  • Wine: I like to use a dry white wine because we really the taste it adds to the soup. But you can leave it out if you wish.
  • Potatoes: You can use any kind of potato. I like to use Yukon Gold potatoes.
  • Addition Options: Feel free to add sauteed chopped carrots and celery, or crumbled cooked bacon.
  • Garnish: You can garnish the soup with fresh chives or sliced green onion.
  • Leftovers: Store any leftovers in an airtight container in the fridge.
  • What to serve with the fish chowder? I like to offer crusty bread or homemade buns, and a green salad.
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Hearty Fish Chowder

This Hearty Fish Chowder is a quick and easy soup you can serve up any night of the week in under an hour!  Serve it up with a salad and crusty bread!

  • Author: Jo-Anna Rooney
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Soup

Ingredients

Scale
  • 3 tbsp butter
  • 1 onion (chopped)
  • 1 large potato (peeled and diced)
  • 1 bay leaf
  • 1/4 tsp paprika
  • 2 tbsp all purpose flour
  • 2 cups chicken stock (I like to use homemade)
  • 1 1/4 cups cream or whole milk
  • 1/4 cup dry white wine
  • 1/4 tsp hot sauce
  • salt & pepper
  • 1 cups can corn (or 11/2 frozen corn niblets)
  • 2 cups grated cheddar cheese
  • 1 cup shredded cooked fish (I used salmon and halibut (see recipe tips))

Instructions

  1. In a large saucepan on medium heat, melt the butter, then add the onion, potato, bay leaf and paprika. Cook for about 5 minutes, or until the onions are soft but not browned.
  2. Add the flour, mix well, and cook for about 1 minute.
  3. Then whisk in the chicken stock and milk. Bring to a boil then reduce heat, and simmer the for about 20 minutes, making sure to stir often.
  4. After this time, add the wine, hot sauce, corn and fish. Simmer on low heat until everything is warmed through, about 5 minutes.
  5. Remove the bay leaf, and remove the soup from the heat.
  6. Stir in the cheese until melted.
  7. Serve and enjoy!

Keywords: fish chowder

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12 Comments

    1. Hi Charles! Yes, it should be cooked beforehand, I always tend to use cooked leftover fish for this soup. Apologies for that not being more clear, I’ll fix the recipe card to reflect that.

  1. 5 stars
    Delicious! Needed a little something extra and added thyme. Also used sherry as I didn’t have an open bottle of wine laying around.

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