Fish Chowder Recipe

Name: Fish Chowder
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 8
Ingredients: 2 tablespoons butter; 2 cups chopped onion; 4 fresh mushrooms, sliced; 1 stalk celery, chopped; 4 cups chicken stock; 4 cups diced potatoes; 2 pounds cod, diced into 1/2 inch cubes; 1 cup clam juice; 0.5 cup all-purpose flour; 0.125 teaspoon Old Bay Seasoning TM, or to taste; salt and ground black pepper to taste; 2 (12 fluid ounce) cans evaporated milk; 0.25 cup cooked crumbled bacon

Cook Time: 30 minutes

This hearty fish chowder recipe will make you feel like you're in New England.

Ingredients

2 tablespoons butter
2 cups chopped onion
4 fresh mushrooms, sliced
1 stalk celery, chopped
4 cups chicken stock
4 cups diced potatoes
2 pounds cod, diced into 1/2-inch cubes (or any white fish of your choice)
1 cup clam juice
1/2 cup all-purpose flour
1/8 teaspoon Old Bay Seasoning (or to taste)
Salt and ground black pepper, to taste
2 (12 fluid ounce) cans evaporated milk
1/4 cup cooked crumbled bacon (for garnish)

Step-by-Step Directions

Step 1: In a large stockpot, melt the butter over medium heat. Add the chopped onions, mushrooms, and celery. Saut them until they are tender and the flavors have developed, about 5 minutes.

Step 2: Add the chicken stock and diced potatoes to the pot. Bring the mixture to a simmer, and cook for about 10 minutes, or until the potatoes are just beginning to soften.

Step 3: Once the potatoes are tender, add the diced fish (cod or your choice of white fish) to the pot. Let the chowder simmer for another 10 minutes until the fish is cooked through.

Step 4: In a small bowl, whisk together the clam juice and flour until smooth. Slowly add this mixture into the pot, stirring constantly. Allow the chowder to simmer for another minute to thicken up.

Step 5: Season the chowder with Old Bay seasoning, salt, and pepper to taste. Once seasoned, remove the pot from the heat.

Step 6: Stir in the evaporated milk, giving the chowder a rich and creamy consistency.

Step 7: Ladle the hot chowder into soup bowls. Top each bowl with a generous sprinkling of crumbled bacon for added flavor and texture.

What to Serve With Fish Chowder

Pair this flavorful fish chowder with oyster crackers and a slice of crusty homemade French bread for the ultimate comfort meal. A side salad will also complement the rich flavors perfectly.

How to Store Fish Chowder

Store any leftover chowder in an airtight in the refrigerator for up to four days. When ready to enjoy again, reheat it thoroughly on the stove, stirring often to maintain its creamy texture.

Nutrition Facts (per serving)

Calories	386
Total Fat	14g (17% Daily Value)
Saturated Fat	7g (36% Daily Value)
Cholesterol	84mg (28% Daily Value)
Sodium	748mg (33% Daily Value)
Total Carbohydrate	34g (12% Daily Value)
Dietary Fiber	3g (10% Daily Value)
Protein	32g (64% Daily Value)
Vitamin C	23mg (26% Daily Value)
Calcium	285mg (22% Daily Value)
Iron	2mg (10% Daily Value)
Potassium	1182mg (25% Daily Value)

Note: Nutritional information is based on a 2,000 calorie diet and may vary based on ingredients and portion size.

This rich and hearty fish chowder recipe is a delicious blend of fresh cod, creamy milk, and flavorful seasonings. With the addition of crispy bacon and tender vegetables, this dish is perfect for cozy winter nights or any time you're craving a comforting meal. Below we explore the origins, regional variations, and interesting facts about this beloved dish.

History and Origins

Fish chowder has its roots in the coastal regions of North America, particularly in New England, where it became a staple of local cuisine. The word "chowder" itself is believed to have derived from the French word "chaudire," referring to the pot used to cook fish stews. Early chowders were simple, often made with fish, water, and any available vegetables. Over time, as the dish became popular, various regions adapted it to their own tastes, adding ingredients like cream, milk, potatoes, and bacon. New England is particularly famous for its creamy fish chowders, often featuring cod or haddock, and for using clam juice to enhance the seafood flavor.

Regional Features

Although the basic concept of chowder is universal along the North American coastlines, each region has its unique spin on the dish. New England fish chowder is perhaps the most famous and is distinguished by its creamy base made with milk or cream, a hallmark of the region's preference for rich, comforting foods. In contrast, other parts of the U.S., such as the Mid-Atlantic and the South, may opt for tomato-based versions or incorporate different types of seafood, such as shrimp or crab. New England-style fish chowder typically includes ingredients like cod, potatoes, onions, and celery, but it can vary greatly depending on local preferences and availability of ingredients.

Differences from Similar Dishes

Fish chowder is often compared to other types of seafood soups or stews, such as clam chowder or fish soup. While clam chowder is very similar, it typically focuses more on clams and has a slightly more briny flavor, often using a combination of milk and cream. Fish chowder, however, emphasizes fish such as cod or haddock, and often features the additional element of clam juice to deepen the flavor. Another distinction is the inclusion of bacon, which is less common in clam chowders but adds a crispy texture and smoky flavor that contrasts beautifully with the creamy base of fish chowder. In essence, fish chowder offers a unique balance of seafood richness, vegetable heartiness, and smoky bacon undertones.

Where Its Typically Served

Fish chowder is commonly served in coastal regions, especially in places like Maine, Massachusetts, and other parts of New England, where fish is abundant and fresh. It's typically enjoyed as a main course, particularly in the winter months when hearty, warming dishes are most appreciated. Many restaurants, particularly in seaside towns, offer fish chowder on their menu, often served alongside crackers or crusty bread for dipping. In some regions, it may even be served in a sourdough bread bowl, adding an extra layer of texture and flavor to the dish. Additionally, fish chowder is often part of seafood boils or traditional holiday feasts in fishing communities.

Fun Facts

The classic "New England clam chowder" often includes a "chowder pie," a crusted version of the chowder served inside a flaky pie crust.
Fish chowder became particularly popular among sailors in the 18th and 19th centuries, who needed a filling and nourishing meal on long voyages.
The addition of clam juice in fish chowder was likely a method of utilizing every available ingredient in a fishing community, adding both flavor and a bit of sea saltiness to the soup.
Some variations of fish chowder include exotic ingredients like saffron, which was historically used in European versions of seafood soups to add color and flavor.
Fish chowder is not just a cold-weather dish. In recent years, some creative chefs have adapted it for warmer months, adding fresh herbs and serving it chilled as a refreshing seafood starter.

Whether you're in a small coastal town or preparing this dish in the comfort of your home, fish chowder remains a timeless dish that evokes the flavors of the sea and the warmth of a home-cooked meal.

FAQ about Fish Chowder Recipe

Fish chowder can be stored in an airtight container in the refrigerator for up to 4 days. Be sure to reheat it thoroughly on the stove, stirring often.

Yes, you can freeze fish chowder. It freezes well for up to 3 months. When reheating, make sure to stir it well and add a little extra liquid if needed, as the texture may change slightly after freezing.

Cod can be substituted with other white fish such as haddock, halibut, or pollock. You can also mix different types of white fish for varied texture and flavor.

Yes, you can use half-and-half, whole milk, or even coconut milk as a substitute for evaporated milk, depending on your preference or dietary needs. Keep in mind that this may slightly alter the richness and texture of the chowder.

Yes, you can easily add other seafood such as shrimp, clams, or scallops to the chowder. Just be sure to adjust the cooking times accordingly, especially for shrimp and scallops, which cook quickly.

If your chowder is too thick, you can thin it out by adding a little more stock, clam juice, or milk, depending on your preference. Stir well to incorporate.

To make the chowder spicier, you can add a pinch of cayenne pepper, chili flakes, or use a spicier seafood seasoning. Adjust to your heat preference.

Yes, to make the chowder dairy-free, substitute the evaporated milk with coconut milk or a non-dairy milk of your choice. You can also use dairy-free butter and add extra seasoning for flavor.

Fish chowder pairs wonderfully with crusty bread, oyster crackers, or a side salad for a complete meal. You can also add a squeeze of lemon to brighten the flavors.

To avoid making the chowder too salty, be sure to taste and season gradually at each step of cooking. Adjust the salt levels after adding each key ingredient such as the stock, fish, and clam juice.

Comments

CHERRY007

10/06/2025 01:52:54 PM

“What’s Old Bay?” you ask. Try this: celery seed, black pepper, bay leaf, cardamom, mustard seed, cloves, paprika, and mace. Didn’t have cod, so I added shrimp during the last 5 minutes of cooking. (Don’t overcook shrimp, otherwise they get rubbery).Also didn’t have clam juice, so I used extra chicken stock. Instead of evaporated milk, I used 2%. As others mentioned, I added corn, extra mushrooms, and crumbled bacon on top. Mmm...Mmm...Good!

Allrecipes Member

10/21/2002 05:37:16 PM

This really was easy and extremely adaptable. I used catfish, but any white fish would work well - even a mixture of fish. I increased the Old Bay Seasoning to 1 tsp +, and added the entire bottle of clam juice. I also added 1 Tbls more than called for of flour, to make it a little thicker. Next time I'll add the crumbled bacon into the soup, rather than use as a topping. Top with parsley. KEEPER!

Jessica Beek

11/13/2002 10:34:23 AM

I made this recipe with catfish and it turned out wonderful, I only used one can of the milk, and about 1/2 cup extra chicken stock. I also included bacon, and cooked the onions and celery in the drippings. I think adding scallops would have really made the recipe better, I will add them next time, Thanks for a great winter recipe!

Yo Mel Too!

09/10/2024 03:35:51 AM

Great soup idea... a number of reviewers mentioned that it was under-seasoned... Here's why: you can't just add salt and pepper (and a touch of Old Bay) to the liquid, and expect depth of flavor. Salt and pepper at EACH step (sweating veggies, after adding stock and potatoes, season fish with S&P & Old Bay just before adding to soup, and after adding milk). One change I made was adding 16 oz of half & half instead of 24 oz of evaporated milk. I'll definitely make it again, with this and a couple of other minor changes (add carrot and corn).

fruitdog

10/18/2024 04:48:22 AM

This really is a good fish chowder. My prep was just a bit different; I love to simmer broths! I had thick tilapia filets, so just sprinkled them with Old Bay and tossed that in the fridge till needed. I sauteed the veggies in bacon fat with added poblano because I had it. Added the potatoes, fish stock, half the clam juice, Old Bay and milk. Then simmered all that for like thirty minutes. I had fresh corn that I had grilled, so cut it from the cob and tossed that in to use it up too. Then added the chopped fish and thickened with the remaining clam juice and flour mixture. And then remembered I had cooked, peeled shrimp so added a few of those. Good, solid recipe that can be easily altered to personal tastes. Will be keeping this one because using the condensed milk made it so much more light on the stomach than heavy cream.

etcbeatty

10/19/2020 12:00:57 AM

After reading many of the reviews, I decided to make a "montage` based upon this recipe. I decided to add clams and creamed corn to the recipe and replace the Old Bay with a "Chilau" powder I recently purchased via Facebook. The first curve ball I encountered was when I opened the Cod. We've been buying our groceries via Quicklist, and I did not check the fish when it arrived. Instead of receiving the 2 lbs I requested, I received about .85 lbs. I guess that was all they had. Well, we quickly thawed a pound of frozen shrimp to make up the difference. I followed the cooking instructions, adding the corn, clams and shrimp about 5 minutes after the fish. I probably used 2 tbs of Chilau powder, which is already a stronger flavor than Old Bay. It was great in this role.. it also brings a subtle heat with it. Because of all the extras, I used only one can of the evaporated milk.The texture and consistency was great. Not soupy but not pasty. This was outstanding. My wife (who is from Maine) gave it 9 out of 10 stars. I think the recipe here makes a great base and you could probably make any kind of seafood-based chowder with this.

Lori Lomangino Lively

02/09/2021 12:35:18 AM

This turned out very tasty! I used a lb of cod and a pound of shrimp to coax my family to eat it (they like shrimp but not so much fish). I bought a pound of frozen raw deveined peeled shrimp and threw that in frozen before the cod. I also doubled the Old Bay seasoning and added some cayenne pepper. Because I only had one can of evaporated milk, I used a cup of Half and Half. Everyone liked it—even those not keen on fish. Will definitely make again as a welcome change from chicken soups and beef stews.

ProudBagel9278

09/27/2024 10:32:17 PM

I used chunks of Sheephead from a 9 pounder I caught. Came out delicious. I seasoned the fish with a generous amount of old bay after cutting into cubes and let sit in fridge 1/2 hr. Started with homemade chicken broth. I also put a couple spoonfuls of the bacon grease I got from frying the fresh bacon for the topping. It really made the taste! Used half and half, extra salt and pepper and old bay, and some lawrys season salt. Really loved it so did the family, will definitely make again.

2thDrManda

06/13/2017 04:07:55 AM

Made this with 2 lbs of halibut. Added a lot more Old Bay, Dill, and Tarragon. Didn't have any clam joined or evaporated milk so used more chicken stock and cream. Started with frying some bacon strips crispy and used the grease to brown the onions, celery and chopped mushrooms. Also added petite white corn and a squeeze of lemon really brightened the flavors!!!

love2cook

08/27/2014 05:10:48 AM

This was wonderful. My teen daughter said it's the best chowder I've ever made. I didn't tell her there was clam juice in it! lol I used all the ingredients except mushrooms, and I added an extra stalk of celery. I made stock with chicken boullion cubes, 5 cubes, 4c water. The only real difference I made was I added two frozen whole haddock fillets before the potatoes and cooked til it came apart, then added the potatoes, and after 10 min, added a fresh fillet as well. Everything else was the same. I will say though, this is a thick chowder; if you like it thinner, try reducing the flour to 1/4c, or you could eliminate it altogether. As a person who does not like clams at all, I was sceptical about using clam juice, but I must say, it gives it amazing flavor, and I'm guessing it's use in the majority of restaurant fish chowders, as it has that full flavor. Don't be afraid to try it, even if you hate clams like I do! Will be saving this one for sure!

angie

01/12/2022 05:07:12 PM

Great Recipe. Made this with shrimp, can clams and halibat. Next time I will add a cup less of water as I found it a bit runny or like others increase your flour to thicken further. I will make this again.

waynephillips4mecom

09/16/2025 09:52:59 PM

I made this yesterday. I like using the evaporated milk. The chowder has a great creamy texture without an excessive amount of fat. I did not have any old bay and I was not going to buy it for 1/8 teaspoon that this recipe calls for. I have a cabinet full of spices so I searched online for a substitute. Followed that guidance and it worked very well. For the fish I used a 24 ounce bag of frozen pollack (the price was right). It worked great. Next time I will use the full 2 pounds that the recipe calls for.

Sylvia C Motta

09/07/2025 03:59:56 PM

Quick and tasty!

Amy

08/05/2025 09:29:19 PM

Loved this recipe, it was easy to make and tasted delicious. I froze a batch and it froze well. I’ll definitely make this again!

Richard Campbell

05/11/2025 12:20:07 AM

Made it last night — hero status achieved.

Ken Wareham

04/02/2025 06:36:00 PM

- used sea bass - celery seed, mustard seed, cardamon, dill, savory and paprika (didn't have old bay either) - used coconut milk instead of evaporated milk(makes it dairy free) - put corn and didn't use bacon but will next time

Maria Bristol

02/12/2025 10:09:55 PM

Friends and family loved it. It was very easy to make and very healthy. l Added some corn and used Old Bay plus Slap Your Mama seasoning.

Nicole

02/05/2025 11:17:14 PM

Just like others noted, I added more celery plus carrots. I used salt and pepper when sautéing the vegetables. The chicken broth I used salt is Better than Bouillon which also has tons of flavor. Then at the end I added a can of corn and used half and half instead of evaporated milk. SO GOOD!!

LoftyOrzo5566

01/29/2025 05:59:26 PM

I love this recipe. Two things I have tweaked: I cook the bacon with veggies and chopped potatoes. Then add my liquid. I also use striper it holds up well in the stew

Loretta Milley Sellars

01/26/2025 06:33:55 PM

I made it and halved the recipe as It was just for 2. Instead of chicken stock I made a fish stock with a fish bouillon cube.I didn't have clam juice so just used chicken stock for that. We loved it and would make again.

Cook Time: 5 minutes