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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. It’s a wonderful chowder that comes together in fairly short order and with limited prep time.
Cook Time 1 hour
Course Lunch and Dinner, Soups and Stews
Servings 4 to 5 servings

Equipment

  • Large stockpot

Ingredients
  

  • 6 tablespoons butter, divided
  • ½ sweet onion, chopped – about 1 cup
  • 3 new potatoes, scrubbed and diced into bite-size pieces,about 3-½ cups
  • 4 to 5 sprigs fresh thyme, divided
  • 4 tablespoons flour, divided
  • ¼ cup dry white wine
  • 5 cups seafood stock*
  • ½ cup clam juice
  • ½ to 1 tablespoon concentrated vegetable base
  • 1 to 1-½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 poound firm white fish fillet, such as halibut, cod,haddock or Pollock
  • Fresh parsley for garnish

Instructions
 

  • 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.
  • 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. 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. Pour in the cream and warm through for about 5 minutes.
  • Ladle into bowls and top with chopped fresh parsley.

Notes

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