old fashioned fish chowder recipe

Written BySheba G Updated On
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The Best old fashioned fish chowder recipe

I’ve been making old fashioned fish chowder for years, and it’s a recipe that never fails to impress my family and friends. This hearty, comforting soup has its roots in the traditional fishing communities of New England, where it was a staple of the local cuisine. The dish is made with a variety of fish and shellfish, such as cod, haddock, and mussels, which are slow-cooked in a flavorful broth with onions, carrots, and potatoes.

The result is a rich, satisfying meal that’s perfect for a chilly winter evening or a special occasion. One of the things I love about this recipe is the way the different ingredients come together to create a harmonious balance of flavors. The fish adds a delicate sweetness, while the vegetables add a depth of flavor and texture.

And let’s not forget the potatoes – they’re the perfect vehicle for sopping up all that delicious broth. I’ve served this chowder at countless family gatherings and parties, and it’s always been a hit. My kids love it because it’s easy to customize to their tastes – they can add their favorite toppings or mix-ins to make it their own.

And I love it because it’s just so satisfying to see everyone enjoying a warm, comforting bowl of goodness. Whether you’re in the mood for something light and refreshing or something hearty and filling, this old fashioned fish chowder recipe is sure to hit the spot. So why not give it a try?

You won’t be disappointed.

Old Fashioned Fish Chowder

4.9 from 1787 votes

A hearty and comforting classic New England fish chowder. This recipe combines tender fish, creamy potatoes, and aromatic vegetables in a rich, savory broth.

Prep Time20 mins
Cook Time35 mins
Resting Time0 mins
Total Time55 mins
Servings: 4Cuisine: InternationalCalories: 400 kcal

🥘Ingredients

For the Chowder

2 lbs firm white fish (such as cod or halibut)
4 cups fish stock
2 cups potatoes, diced
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
2 tbsp butter
2 tbsp all-purpose flour
1 cup heavy cream
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp thyme
1 bay leaf
2 tbsp olive oil

For Garnish

Fresh parsley, chopped
Green onions, chopped

👨‍🍳Directions

1In a large pot, heat olive oil over medium heat.
2Add onion, carrots, and celery.
3Cook until the vegetables are softened and the onions are translucent, about 5-7 minutes.
4Add garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
5Add butter to the pot and melt it, stirring continuously.
6Sprinkle flour over the vegetable mixture and stir to coat evenly.
7Cook for 2-3 minutes, stirring constantly, until the flour is lightly browned and the mixture is fragrant.
8Gradually pour in fish stock, stirring continuously to prevent lumps from forming.
9Add potatoes, salt, black pepper, paprika, thyme, and bay leaf.
10Stir well to combine.
11Bring the mixture to a boil, then reduce heat to medium-low.
12Let it simmer for 10-12 minutes, or until the potatoes are tender.
13Stir occasionally to prevent the potatoes from sticking to the bottom of the pot.
14Add the fish to the pot, ensuring it is submerged in the broth.
15Cook for 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
16Be careful not to overcook the fish, as it can become dry and tough.
17Stir in the heavy cream and cook for an additional 2-3 minutes, until the chowder is heated through and the flavors are well combined.
18Taste and adjust seasoning if necessary.
19Remove the bay leaf from the chowder.
20Ladle the chowder into bowls and garnish with chopped parsley and green onions.
21Serve hot and enjoy.

🔧Equipment

Large pot
Wooden spoon
Whisk
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 400 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 100mg🧂Sodium: 800mg🌾Total Carbs: 25g🥦Dietary Fiber: 3g🍬Sugars: 4g🥩Protein: 30g

📝Notes

Tips: For a smoother chowder, you can use an immersion blender to partially blend the potatoes and vegetables before adding the fish. This will give the chowder a creamier texture without losing the chunky consistency.

Watch Video Of How Old Fashioned Fish Chowder Works

I always say that old fashioned fish chowder is one of those recipes that never goes out of style – whether you’re serving it at a casual family dinner or a special occasion gathering, everyone will love it.

It’s also incredibly versatile – you can serve it with crusty bread for dipping into the broth or with some crusty crackers on top for added crunch.

And don’t even get me started on leftovers – this chowder freezes beautifully so you can enjoy it all week long.

❓ Frequently Asked Questions About Old Fashioned Fish Chowder

Q: What type of fish should I use in this recipe?

A: You can use any type of firm-fleshed fish you like in this recipe, such as cod, haddock, or halibut. Just make sure to cut it into small pieces so it cooks evenly.

Q: Can I make this recipe ahead of time?

A: Yes, you can make this recipe ahead of time and refrigerate or freeze it until you’re ready to serve. Just be sure to thaw it slowly in the refrigerator overnight before reheating.

Q: What if I don’t have any mussels or other shellfish on hand?

A: You can omit the shellfish altogether if you prefer – just add more fish or vegetables instead.

Q: Can I serve this chowder with crusty bread or crackers?

A: Absolutely! Serving this chowder with some crusty bread or crackers is a great way to mop up all that delicious broth.

Q: Is this recipe suitable for vegetarians?

A: No, unfortunately not – this recipe contains fish and shellfish as main ingredients.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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