Fish Chowder

Rich and savory with chunks of tender new potatoes and flaky white fish simmered in a luscious broth highlighted by the essence of thyme.

Though I spend hours in the kitchen there are nights when I have limited time to make dinner. Soup is a perfect way to tackle a meal and satisfy the Engineer in my life – and this is one of those dishes. It’s a wonderful chowder that comes together in fairly short order and with limited prep time.

Chowders are such delightful and hearty members of the soup family – and they’re a meal on their own. They come loaded with sweet onions and chunks of potatoes simmered in a base thickened with a buttery roux and finished with a touch of cream. 

And though most of us are more familiar with clam or corn chowders this version with white fish well is equally wonderful. You can use your favorite white fish – I’ve used halibut, Pollock and cod. In a pinch In a pinch you can also use fillets of catfish or tilapia with surprisingly good results. Savory tones come from the onion and fresh thyme. New or russet potatoes are simmered until tender in a base of seafood stock and white wine.

Cooking time for the fish will vary depending on the thickness and type of your fish fillets, so start with the shortest cooking time and cook just until the fish is opaque. The beauty of this chowder, it’s easy to keep all the items on hand with fish in the freezer, onions, potatoes and cartons of stock in your pantry. And you can use dried thyme in place of fresh.

Top with a sprinkling of fresh parsley and serve with a toasted baguette. In no time, you’ll have dinner on the table!

Fish Chowder

4 tablespoons butter

½ sweet onion, chopped, about 1 cup

3 new potatoes, scrubbed and diced into bite-size pieces, about 3-½ cups

2 teaspoons fresh thyme leaves, divided

1 tablespoon chopped fresh parsley

4 tablespoons flour

¼ cup dry white wine

5 cups seafood stock*

½ cup clam juice

2 teaspoons concentrated vegetable or vegetarian base, such as Better Than Bouillon

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

1 pound firm white fish fillet, such as cod or halibut

¼ cup cream

Fresh parsley for garnish

*If you can’t find seafood stock you can also use vegetable stock.

Melt 4 tablespoons of the butter in a large Dutch oven over medium heat. Toss in the chopped onion and the new potatoes along with about 1 teaspoon fresh thyme leaves stripped from the stem. Cook until the onions and potatoes are becoming tender, about 10 to 12 minutes.

Add the flour, stirring to coat the vegetables and cook for about 2 to 3 minutes, stirring frequently.

Pour in the white wine, the seafood stock, clam juice, ½ tablespoon of the concentrated vegetable base, the remaining sprigs of thyme, 1 teaspoon of the kosher salt and the black pepper. If you’re using dried thyme add 1 teaspoon in place of the fresh.

Continue cooking over medium heat stirring until the base of the chowder has thickened and the potatoes are tender and cooked through, about 15 to 20 minutes. Check for seasoning, adding the additional ½ tablespoon of concentrated vegetable base and ½ teaspoon kosher salt if needed. The amount of concentrated base and kosher salt will vary depending upon the seafood stock and concentrated vegetable base you use. At this point you can hold the chowder base or even refrigerate it overnight. About ten minutes before you’re ready to serve the chowder add the fish to the hot chowder base. Cover the Dutch oven and reduce the heat to low.

Continue cooking the chowder for about 5 to 10 minutes or until the fish is opaque and flakes apart. The cooking time for the fish will vary depending upon the thickness of the fillet. Gently break up the fish then pour in the cream and warm through for about 3 minutes.

Pour in the cream and warm through for about 5 minutes.

Ladle into bowls and top with chopped fresh parsley.

To reheat any leftovers, warm gently over medium-low heat. The chowder will thicken after refrigeration – you can thin by adding additional stock or half and half.

Makes 4 to 5 servings.

Ingredients we’re loving in this chowder include Bar Harbor Clam Juice https://amzn.to/3DMn8Pz, Kitchen Basics Seafood Stock https://amzn.to/3FPGfIV, Better Than Bouillion Roasted Vegetable Base and Land O Lakes unsalted butter https://amzn.to/3FHxfpy. Then finish with a pour of Horizon Organic Heavy Whipping Cream https://amzn.to/4bZVPOi.

John Boos cutting boards make the perfect work station, durable enough for rolling and prepping, beautiful enough for serving. https://amzn.to/4hfe7MA And Wüsthof’s Classic IKON 5″ Hollow Edge Santoku Knife is a favorite in our kitchen. https://amzn.to/3FzxiU2

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