Fish Chowder Soup Recipe – A lightened up version!
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This fish chowder recipe is comforting and full of delicate flavors. Chunks of white fish, red potatoes, and sweet corn are simmered in a creamy broth until tender. It’s a lightened-up version of the classic that’s quick and easy to make and uses just one pot!
Curl up with a bowl of this comforting fish chowder. It’s a simple, one-pot meal that comes together in about 30 minutes and delivers big, cozy flavor without much effort. Tender chunks of white fish simmer in a creamy, savory broth that’s rich but not heavy, making this a soup you’ll want to return to again and again.
This is the fish chowder I make whenever I’m craving something warm, creamy, and deeply satisfying. It starts with a classic base of onion, garlic, celery, and carrots, building layers of flavor from the start. Instead of relying on lots of milk or cream, I use clam juice to give the broth a deep seafood flavor, then finish it with just enough heavy cream for a smooth, velvety texture.
The white fish cooks gently in the broth, staying tender and flaky, while sweet corn adds pops of sweetness and texture throughout. It’s the kind of soup that tastes even better than you expect, especially when served with a slice of crusty bread for soaking up every last bit of that delicious broth. Best of all, everything happens in one pot, so cleanup is just as easy as the cooking.
What to serve with fish chowder
This fish chowder is a meal on its own but we make sure to serve it with a side of crusty bread or some garlic bread to soak up all the delicious broth. A classic Caesar salad makes the perfect side.
It’s also delicious served with a sandwich like my tomato bacon cheese toast, warm bruschetta, or grilled cheese apple sandwich.
Store and reheat
Store: This chowder will stay fresh in a sealed container in the fridge for 3-4 days.
Reheat: I like to reheat this fish chowder in a pot on medium-low heat, but you can also use a microwave.
Freeze: This chowder doesn’t freeze well because the potatoes turn grainy when frozen.
Fish Chowder Soup Recipe (a lightened up version)
Ingredients
- 1 tablespoon butter
- 1 large onion (finely minced)
- 3 cloves garlic (finely minced)
- 2 stalks celery (diced)
- 2 medium carrots (sliced)
- 1 teaspoon EACH: thyme, salt, and pepper
- ¼ cup all-purpose flour
- 2 8-ounce bottles clam juice
- 2 cups chicken stock
- 3 cups diced red potatoes
- 1 lb white fish
- 1 cup corn (frozen or canned and drained)
- ½ cup heavy cream
- ¼ cup minced parsley
Instructions
- Melt the butter in a large pot over medium heat. Add the onion and cook until it softens, about 3 minutes. Add the garlic, celery, carrots, thyme, salt, and pepper and saute for 2 minutes.1 tablespoon butter, 1 large onion, 3 cloves garlic, 2 stalks celery, 2 medium carrots, 1 teaspoon EACH: thyme, salt, and pepper
- Mix the flour into the veggies and let it cook for 1 minute.¼ cup all-purpose flour
- Stir the clam juice and chicken stock into the pot then add the potatoes and bring the pot to a boil. Reduce the heat and simmer for 8-10 minutes, until the potatoes are almost cooked.2 8-ounce bottles clam juice, 2 cups chicken stock, 3 cups diced red potatoes
- Cut the fish into bite-sized pieces and then stir them into the pot. Let the soup simmer for 5 minutes more.1 lb white fish
- Add the corn and cream to the pot and let the soup reheat. Taste and add more salt and pepper, if you'd like. Stir in the parsley.1 cup corn, ¼ cup minced parsley, ½ cup heavy cream
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Notes
Nutrition
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My family loved this! Used seafood broth and added anchovy paste!
That sounds amazing! Seafood broth and a little anchovy paste would add so much rich, savory flavor. I’m so happy your family loved it! 💛
I just made a big batch of fish stock. I think it be OK to use all fish stock instead of the combination of clam juice and chicken stock?
Absolutely! I bet it will be even more delicious that way!
I had never made any kind of Seafood/ fish chowder before I made this. I just cut out the cream and used clam juice and chicken broth and it was actually one of the best dishes I’ve ever made! Extremely flavorful! I also took the author’s advice and picked up some Texas Toast (Garlic and butter). It was AMAZING! I also included tomatoes as part of the base. Actually, just looked it up again for reference, going to make it again tonight!
If you need to watch your sodium intake, you can reduce the amount of salt in the recipe. You can also try using kosher salt, which has less sodium.
Kosher salt has every bit as much sodium as any other salt. It’s all sodium chloride. Coarse kosher salt might be less densely packed and therefore perhaps less sodium for the same volume. But kosher/non-kosher makes no difference.
The first time I went to the USA was 1974. On our way to Boston we stopped off at a Howard Johnson and for the first time in my life, I was 26, we had clam chowder……..what an experience, It was delicious.
Now , I’m a tad older I have to watch the weight. I’m really looking forward to making this. Thank you.