How To Make Fish Chowder
Savor a warm and rich dish with this creamy fish chowder! It’s cooked in clam juice, tender potatoes, earthy herbs, and hearty Old Bay seasoning.
Heat the oil and butter in the bottom of a 6-quart large pot on medium heat. Add the onions and cook for about 5 minutes until softened.
Add the wine and turn up the heat, then cook, uncovered until the wine reduces by half. If not using wine, add a ¼ cup of water with the clam juice in the next step.
Add the potatoes, clam juice, bay leaf, thyme, salt and pepper, and Old Bay spice.
Bring to a simmer, then lower the heat to medium. Cook covered for about 10 to 15 minutes until the potatoes are almost done.
In a separate pot, heat the cream until steamy. Add the fish to the pot of potatoes and add the heated cream. Return to the stove.
Cook for about 10 minutes on low heat, uncovered until the fish is just cooked through.* Keep the temperature so that it barely gets steamy but not simmering.
When the fish is just cooked through, remove it from heat. Mix in the parsley.
Allow to rest for 30 minutes.
Serve with crusty bread or oyster crackers, and enjoy!
*Using heaving cream will avoid curdling easily as the soup boils. If using substituting light cream, half and half, or milk, the mixture will likely curdle if it gets near boiling point.
- Calories: 763.99kcal
- Fat: 26.43g
- Saturated Fat: 14.77g
- Trans Fat: 0.03g
- Monounsaturated Fat: 8.33g
- Polyunsaturated Fat: 1.64g
- Carbohydrates: 86.87g
- Fiber: 11.06g
- Sugar: 7.66g
- Protein: 43.07g
- Cholesterol: 148.22mg
- Sodium: 1219.42mg
- Calcium: 139.02mg
- Potassium: 2683.77mg
- Iron: 8.22mg
- Vitamin A: 275.03µg
- Vitamin C: 97.57mg
Have your own special recipe to share? Submit Your Recipe Today!