Creamy Fish Chowder

Fish Stock

I made this fish chowder after I was given a massive grouper carcass. I put it in a big pot, made a simple fish stock, and turned it into a rich, creamy chowder.

Homemade fish stock gives this chowder the best flavor, especially when it is made with a grouper carcass or fresh fish bones. The broth tastes clean, fresh, and full of real seafood flavor.

This is a hearty chowder made with white fish, potatoes, celery, carrots, and onions. A simple roux made with butter and flour thickens the soup, and cream makes the broth smooth and rich.

I like to top each bowl with crispy bacon bits and oyster crackers. It cooks quickly, fills you up, and my kids absolutely love it.

Try making your own fish stock if you can. Ask your local fish market for fish bones, then simmer them with filtered water and a few simple vegetables.

Homemade Fish Stock is rich in collagen and makes an excellent pot of chowder.

For another seafood soup, try my Creamy Shrimp Chowder. It has the same feel, but uses shrimp instead of white fish.

What Does Simmer Mean?

A simmer means the liquid is hot, but not boiling. You should see small bubbles around the edges of the pot and gentle movement on the surface.

For fish chowder, keep the heat low once the fish goes in. A hard boil can break apart the fish and cause the cream to separate. Gentle heat keeps the fish tender and the chowder smooth.

Ingredients

Bacon and Butter

• Bacon adds smoky flavor to the chowder and gives you crispy bits for topping.
• Butter is used with the flour to make a simple roux that thickens the soup.

Vegetables

• Onion, celery, and carrot make the base of the chowder.
• Garlic adds extra flavor.
• Yukon Gold potatoes make the chowder hearty and creamy. You will need about 3 medium potatoes.

Stock and Seasonings

• Fish stock gives the chowder the best seafood flavor, but chicken stock will also work.
• Fresh thyme and a bay leaf add flavor while the soup simmers.
• Kosher salt and black pepper season the soup.

Fish

• Use skinless, boneless cod or another mild white fish. Grouper, snapper, haddock, or halibut are all good choices.

Thickener and Cream

• All-purpose flour is used to make the roux. For a gluten-free chowder, use rice flour.
• Heavy cream makes the broth smooth, creamy, and rich.

Toppings

• Fresh parsley adds color and a fresh finish.
• Serve the chowder with oyster crackers or saltines.
• No crackers? Make toast points. Trim the crust and slice diagonally into triangles.

See recipe card below for amounts.

How To Make Fish Chowder

• Cook the chopped bacon in a large soup pot over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside for garnish. Leave about 1 tablespoon of bacon fat in the pot.
• Add 1 tablespoon of butter to the bacon fat. Add the onion, celery, and carrots. Season lightly with salt and pepper. Cook for about 5 minutes, stirring often, until the vegetables begin to soften.
• Add the garlic and cook for 30 seconds, just until fragrant.

• Add the potatoes and thyme to the pot. Stir to coat the potatoes with the vegetables, bacon fat, and butter.
• Add the remaining tablespoon of butter. Sprinkle the flour over the vegetables and potatoes. Cook, stirring constantly, for 1 to 2 minutes, until everything is coated and the flour loses its raw taste.
• Slowly pour in the fish stock while stirring. Scrape up the browned bits from the bottom of the pot.

• Bring the chowder to a gentle boil, then reduce the heat to medium-low. Simmer for 10 to 12 minutes, or until the potatoes are fork-tender.

• Turn the heat down to low. Add the fish and Old Bay seasoning. Cook for 3 to 5 minutes, just until the fish turns opaque and flakes easily. If the pieces are thick, cook for 5 to 7 minutes.

• Stir in the heavy cream. Warm the chowder gently for 1 to 2 minutes, but do not let it boil.
• Taste and adjust the salt and pepper as needed.
• Ladle into bowls and top with the crispy bacon and fresh parsley, chives, or green onions. Serve with oyster crackers or saltines.

Serving Suggestions

Serve fish soup hot with oyster crackers, saltine crackers, or a slice of crusty bread for dipping.

A simple green salad with a light vinaigrette is a good match and keeps the meal from feeling too heavy.

If you're serving this as part of a seafood dinner, start with Panko Crab Cakes or Florida Smoked Fish Dip.

For more Florida seafood recipes, try Pan-Seared Snapper, Lobster Rolls, or Sautéed Bay Scallops.

Storage and Leftovers

Store leftover fish chowder in an airtight container in the refrigerator for up to 3 days.

To reheat, warm the chowder gently in a saucepan over low heat until heated through. Avoid boiling, since the cream can separate and the fish can become tough.

Fish chowder can be frozen for up to 2 months, but the texture of the cream and potatoes may change slightly after thawing. For best results, freeze the chowder before adding the cream, then stir in the cream after reheating.