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5 from 5 votes

Easy Fish Chowder Soup

This easy fish chowder soup recipe is creamy and hearty and can be ready in under an hour.
Course Soup
Cuisine American
Keyword Fish Chowder, Fish Soup
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Author Ali Randall

Ingredients

  • 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

Instructions

  • 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.