fish chowder

This creamy seafood chowder is a great weeknight meal in 20 minutes and tastes better the next day.

Nova Scotia Seafood Chowder

potato

lb chowder mix

celery

onion

carrot diced

homogenized milk

flour

butter

Old Bay seasoning

cornstarch

In a pot saute onion, celery, carrot in...

In a pot saute onion, celery, carrot in butter for 2 minutes over medium heat.

Add potato and cook 1 minute.

Add old bay seasoning and cook an additional...

Add old bay seasoning and cook an additional minute.

Add chowder mix and toss 1/8 cup of...

Add chowder mix and toss 1/8 cup of flour to coat.

Add 1 cup water and put lid on...

Add 1 cup water and put lid on for 5 minutes.

Remove lid, add milk and cornstarch/water mixture.

Bring to a boil and simmer 5 minutes.

Season with salt and pepper to taste and...

Season with salt and pepper to taste and serve warm.

Recipe video above. Fish Chowder is such a great easy fish recipe that's can't-stop-eating-it good!&nbsp;A thick and hearty creamy white fish soup, I adore this combination of tender potatoes, carrots, sweet corn and peas with big flakes of fish.

Fish Chowder Soup

/ 3 tbsp butter (, unsalted)

garlic (, minced)

onion (, finely chopped)

carrots (, halved,

(35 grams) flour

(750 ml) milk (, any fat %)

potato (, 1.5 cm/ 0.5" cubes (~1 large potato))

corn (, frozen or canned (drained))

salt (,

black pepper

fish

peas (, frozen)

green onions (, halved and finely sliced (garnish))

bread

Melt butter in a large pot over medium heat.

Add garlic and onion, cook for 5 minutes until translucent but not golden.

Add carrots and stir through.

Turn heat up to high and add wine. Stir then let it simmer rapidly until it's mostly evaporated.

Add flour and stir for 30 seconds - it will become sludgy!

Slow pour in broth while stirring to dissolve paste, then stir in milk.

Add potato, corn, salt and pepper. Bring to simmer then turn heat down so it's simmering gently.

Cook, stirring every now and then, for 8 minutes or until potato is almost cooked.

Add fish and peas, simmer for 3 minutes or until fish is just cooked (should flake easily).

Adjust salt and pepper to taste. If soup is too thick, add a touch of water or milk.

Serve, garnished with green onions and crusty bread on the side for dunking!

This Fish Chowder recipe is a New England classic, made with a creamy texture and simple ingredients, packed with cod (or another whitefish), potatoes, and onions. They key to perfect fish chowder is the technique of poaching the fish so it flakes apart perfectly.

Creamy New England Fish Chowder

olive oil

onions

water

bay leaves

dried thyme leaves (or 1/4 teaspoon fresh)

salt

black pepper (more if needed)

clam juice

lbs. potatoes (scrubbed clean

milk

nutmeg

chives

heavy cream

black pepper, extra butter, and nutmeg (for garnish (optional))

In a large heavy pot such as a dutch oven, melt the butter (1 tablespoon) with the olive oil (1 tablespoon) over medium heat. Add the 2 chopped onions, stir to coat in the oil and butter, and sauté until translucent and softened, but not browned, stirring occasionally, about 5 minutes. (If the onions are browning, turn heat down to medium-low and add a little water, or cover to keep the steam in.)

Add 2 cups of water to the pot, as well as the pinch of thyme, two bay leaves, kosher salt (1 teaspoon) and black pepper (1/4 teaspoon). Bring to a boil.

Add the cod (2 pounds) to the pot. Place the pieces so they are flat and in one layer (or if your filets are very thin, stacking them is fine). The water should come up to the top of the pieces, but not submerge them. If the water seems too low, you can add 1/2 cup to 1 cup more. Bring it up to a low simmer, cover, and cook on low for 4-5 minutes until the fish flakes apart (if your burner is hot, you can just turn off the heat and cover).

Using a fish spatula or slotted spoon, remove the fish to a large plate or rimmed baking sheet (I used a quarter sheet pan). Place the plate in the fridge or freezer, if you have room, for a couple of minutes so it cools faster and doesn&#39;t continue to cook. When the fish is cool enough to handle, gently flake it apart with your hands. You want the flakes to remain intact - don&#39;t over-flake it!

Add the clam juice (8 oz.) to the pot, as well as the cubed potatoes. Bring to a boil, cover, and simmer on low for about 15 minutes, or until potatoes are cooked (pierce one with the tines of a fork to check if it&#39;s soft enough).

While the potatoes are cooking, scald the milk. Place the milk (1 cup) and the quartered onion layers into a small saucepan. Bring it to a boil, then turn the heat to low and simmer uncovered for 5-7 minutes. Watch it carefully, as boiling milk will bubble up and might boil over!

When the potatoes are finished cooking, strain the scalded milk through a mesh sieve into the pot. Add the flaked fish, as well as the chives (1/2 tablespoon) and the small pinch of nutmeg (we used fresh nutmeg; just a couple of grates on a microplane zester will do it).

Bring the chowder back to a simmer. Turn off the heat. Stir in the heavy cream (1 cup), being careful to stir very gently so as not to break apart the fish too much. Season with salt and pepper to taste, if necessary.

Serve. If you like, garnish each bowl with a small pat of butter, some more nutmeg and chives, and fresh grated black pepper.

Making delicious restaurant-style soups in your kitchen isn&#039;t difficult. It&#039;s all about the ingredients and a few simple techniques. And my New England Style Fish Chowder is a perfect example of a restaurant-style soup that you can make in your own kitchen for your family and friends.

Restaurant Style New England Fish Chowder

cod (or other fish

chicken stock

bacon

unsalted butter

carrots

corn kernels (fresh

potatoes

thyme leaves

all-purpose flour

In a 4- 6 quart soup pot add the bacon and cook until almost done over medium-high heat

Add the butter, onion, celery, and carrots, to the pot. Continue to cook the mixture for 4-6 minutes. Stirring the mixture as needed.

Reduce the heat to low and add in the flour, making the roux that will thicken the soup.

Allow the roux to cook over low heat for 5- 7 minutes, but don’t let the roux get dark or burn.

Heat the stock in a saucepan while the roux is cooking. Add the hot stock to the roux and mix well using a wire whisk.

Add the potatoes, corn and fresh thyme into the pot at this time stirring them into the soup.

Add the milk and heavy cream to the soup. Bring to a light boil, reduce the heat to simmer and allow to simmer for 30-45 minutes.

After allowing the soup to simmer, add the cod and black pepper. Let the soup continue to simmer over low heat for an additional 15-20 minutes.  Or until the halibut is fully cooked. **If the soup gets to thick, add water to pot. I wouldn&#39;t add any more dairy at this point, just water.

Serve with crusty bread or crackers.

While some chowders are heavy and cream-laden, we opted for a much lighter soup that allowed the flavor of gently poached cod to shine through in a clean, thyme-scented broth. Just a little bit of bacon fat (rendered using the sauté function) infused the whole dish with richness and created a smoky base for our aromatics.

Instant Pot New England Fish Chowder

leeks

thyme

bay leaf

table salt (plus more if needed)

black pepper (plus more if needed)

(10 oz) fresh or frozen corn

Crisp

Using highest sauté function, cook bacon in the Instant Pot until browned and the fat is well rendered, 6 to 10 minutes. Using a slotted spoon, transfer bacon to a paper towel–lined plate.

Sauté

Add leeks, oil, and thyme to the fat left in the Instant Pot and cook, stirring occasionally, until leeks are softened and lightly browned, 7 to 10 minutes. Stir in water, scraping up any browned bits, then stir in potatoes, bay leaf, and salt.

Cook

Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 3 minutes.

Release

Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

Whisk

In a medium bowl, whisk milk, cornstarch, and pepper together. Whisk milk mixture and corn into potato mixture in the Instant Pot and cook, using highest sauté function, until liquid is slightly thickened, about 1 minute. Turn off the Instant Pot.

Poach

Submerge cod in cooking liquid, partially cover the Instant Pot, and let sit until cod flakes apart when gently prodded with paring knife, 5 to 8 minutes. Discard bay leaf. Break up any remaining large pieces of cod.

Season

Season with salt and pepper to taste. Sprinkle individual portions with bacon and chives before serving.

Top 5 fish chowder recipes from across the web

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Top Tags

Nova Scotia Seafood Chowder

Fish Chowder Soup

Creamy New England Fish Chowder

Restaurant Style New England Fish C...

Instant Pot New England Fish Chowde...

Top 5 fish chowder recipes from across the web

The most viewed fish chowder recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Nova Scotia Seafood Chowder

Fish Chowder Soup

Creamy New England Fish Chowder

Restaurant Style New England Fish C...

Instant Pot New England Fish Chowde...

The most viewed fish chowder recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine