This easy fish chowder soup recipe is creamy and hearty and can be ready in under an hour.
This soup is loaded with carrots, celery, corn, potatoes and chunks of delicious white fish.
Winter weather calls for heavier soups, and this chowder is perfect for a chilly, snowy day.
This recipe came together unexpectedly. We ate grilled grouper the night before and we had plenty leftover that needed to be eaten.
I decided to put it to good use in this fish soup. I have a recipe for potato chowder that is similar, but I wanted a hearty seafood chowder instead.
The best part was that it came together easily in under an hour.
What goes in fish chowder soup
I softened carrots, onions and celery in a stock pot then added in white wine, clam juice and half-and-half.
Next, I simmered soft chunks of potatoes and added sweet corn. Since the grouper was already cooked, I simply tossed it into the soup before serving. It was delicious.
If you don’t have pre-cooked fish from the night before, you can add it raw during the last 10 minutes of cooking.
Old bay seasoning, thyme leaves and bay leaves boosts the chowder from good to amazing.
This soup is healthier than a lot of other recipes out there because there are plenty of vegetables, lean fish and no bacon, oil or heavy cream.
What’s the best fish for fish chowder soup
Grouper is the perfect lean white fish to use. It’s mild and sweet and is firm enough without flaking too much. Cod, flounder, halibut and tilapia are all good alternatives.
Can I freeze fish chowder soup
Yes, just store it in a covered airtight container or a heavy duty plastic bag.
What goes with fish chowder
- No Knead Dutch Oven Crusty Bread
- Tomato Arugula Salad
- Tomatoes Caprese Salad
- Apple Quinoa Spinach Salad
- Skillet Grilled Romaine Hearts with Homemade Caesar Dressing
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Easy Fish Chowder Soup
- 1 teaspoon butter
- 1 cup chopped carrots
- 1 medium sweet onions, chopped (about 1 1/2 cups)
- 1 cup chopped celery
- 1/2 cup dry white wine or white cooking wine
- 1 1/2 cups half and half
- 2 cups clam juice
- 3 large russet potatoes, peeled, cut into 3/4-inch cubes
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon Old Bay seasoning
- 1/2 cup frozen corn kernels
- 1 – 1 1/2 pounds grouper or other firm white fish
- 2 tablespoons chopped fresh parsley
- Prepare the grouper using the foil method on the grill. Once the grouper is cooked, Allow it to cool and chop it into bite-size pieces. Alternatively, chop the fresh fish into bite-size pieces to be added to the soup as you are making it.
- In a large stock pot, melt the butter and soften the onion, carrots and celery for about three minutes on medium high heat. Add the white wine and allow the liquid to reduce by half.
- Add the clam juice next as well as the potatoes and half-and-half. Add in all the seasonings and spices except for the fresh parsley. Simmer for about 20 minutes or until the potatoes are soft. Add in the cooked fish and corn kernels and simmer for an additional five minutes.
- If the fish is not yet cooked, add it along with the corn and allow it to cook for 10 minutes or until the fish is cooked through.
- Toss in the fresh parsley and serve with a shake of Tabasco or Cholula hot sauce. Store the remaining chowder for 3 to 4 days in the refrigerator.
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