What is a fish chowder?

A fish chowder is a creamy, comforting soup made with chunks of fish, most often white fish like cod or haddock. It usually includes vegetables such as potatoes, onions, and corn, and it’s thickened using milk or cream and sometimes a roux. Fish chowder stands out from other soups due to its hearty texture and rich, satisfying flavor.

What is chowder soup made of?

Chowder soup typically includes a milk or cream base, thickening from flour or a roux, and a combination of vegetables like potatoes and onions. Seafood chowders often include fish, clams, or other shellfish, while vegetable chowders may highlight corn or squash. The hallmark of chowder is its creamy consistency and layered flavors built from sautéed aromatics.

What’s the difference between fish soup and fish chowder?

Fish soup usually has a clear or light broth and a thinner consistency, while Fish Chowder Soup is creamy and thick. Fish soup often emphasizes the broth and seasoning, whereas fish chowder focuses on richness, using milk or cream, and includes hearty ingredients like potatoes and corn to make it more of a meal in a bowl.

What is seafood chowder made of?

Seafood chowder combines multiple types of seafood—often fish, shrimp, scallops, or clams—in a creamy, flavorful broth. It includes a mixture of vegetables and is typically thickened with flour, potatoes, or cream. The blend of seafood varies by region, but the common theme is its luxurious texture and comforting appeal.

Fish Chowder Soup – Hearty Comfort in a Bowl

Description

Fish Chowder Soup is the ultimate comfort food. Learn how to make this creamy, flavorful, and satisfying soup in just 35 minutes.

Ingredients

3 tablespoons unsalted butter
2 garlic cloves, minced
1 small onion, finely chopped
2 small carrots, halved and thinly sliced
1/4 cup all-purpose flour
3 cups milk (any variety)
2 cups low-sodium chicken broth or fish stock
2 cups peeled and cubed potatoes (about 1 large potato)
1 cup corn kernels (frozen or canned and drained)
1/2 teaspoon salt, plus more to taste
Black pepper, to taste
1.2 pounds firm white fish fillets (such as cod or tilapia), skin removed and cut into bite-sized pieces
1 cup frozen peas
1/4 cup sliced green onions (optional garnish)
Crusty bread, for serving (optional)

Cook Mode Prevent your screen from going dark

Instructions

In a large pot, melt the butter over medium heat.
Add the minced garlic and chopped onion. Cook for about 5 minutes until the onions are translucent.
Stir in the carrots and cook for 2 more minutes.
Sprinkle in the flour and stir continuously for 30 seconds to form a paste.
Gradually pour in the broth while stirring to combine, then add the milk and stir well.
Add the potatoes, corn, salt, and pepper. Bring the mixture to a gentle simmer.
Reduce heat and cook for about 8 minutes, stirring occasionally, until the potatoes are almost tender.
Add the fish and peas to the pot. Simmer for another 3 minutes or until the fish flakes easily.
Adjust seasoning with additional salt and pepper as needed. If the soup is too thick, add a bit more milk or water.
Serve hot, garnished with green onions if desired, alongside crusty bread.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: SOUPS
Method: Stovetop
Cuisine: Western