**Savory and Hearty Fish Chowder Recipes to Warm Your Soul**
When the weather turns cold, there's nothing quite like a warm and hearty bowl of fish chowder to warm your soul. This classic New England dish is made with a flavorful broth, tender fish, and a variety of vegetables. Whether you prefer a classic New England fish chowder, a creamy Manhattan fish chowder, or a smoky and spicy Cajun fish chowder, you're sure to find a recipe in this collection that will satisfy your cravings.
**1. Classic New England Fish Chowder**
This classic New England fish chowder is made with a flavorful broth made from clam juice, chicken stock, and white wine. It's loaded with tender cod, potatoes, carrots, celery, and onions. A splash of heavy cream and a sprinkle of fresh herbs add the perfect finishing touch.
**2. Creamy Manhattan Fish Chowder**
This creamy Manhattan fish chowder is a rich and decadent twist on the classic New England fish chowder. It's made with a creamy broth made from clam juice, chicken stock, and heavy cream. It's loaded with tender cod, potatoes, carrots, celery, and onions, and it's finished with a sprinkling of fresh parsley.
**3. Smoky and Spicy Cajun Fish Chowder**
This smoky and spicy Cajun fish chowder is a flavorful and unique take on the classic dish. It's made with a flavorful broth made from clam juice, chicken stock, and Cajun seasoning. It's loaded with tender cod, potatoes, carrots, celery, and onions, and it's finished with a sprinkling of fresh cilantro.
FISH CHOWDER
This comforting bowl of chowder uses the natural starches found in russet potatoes to provide body, while a touch of heavy cream adds a velvety richness. The result is a naturally gluten-free soup with a light, creamy consistency that lets more delicate flavors like shallots and fish shine through.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Cook bacon in a medium stockpot over medium-high heat, stirring frequently, until light golden, about 5 minutes. Stir in butter until melted. Add shallot and cook, stirring occasionally, until translucent, about 3 minutes. Add wine; cook, stirring, until almost no liquid remains, about 45 seconds.
- Add potatoes, stock, clam juice, and thyme. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cook until potatoes are tender but not falling apart, 8 to 10 minutes. Increase heat to medium-high; season fish with salt and stir in with cream. Heat until warmed through and fish is opaque throughout, about 2 minutes. Season with salt and pepper; serve immediately.
FAVORITE FISH CHOWDER
Economics had a lot to do with what we ate when I was growing up in New Hampshire during the Depression. Money may have been scarce, but fish was plentiful and affordable, so that's how we began eating this fish chowder. When meat rationing came along in World War II, fish chowder again became a staple in our household. -Fran Gustafson, Bethesda, Maryland
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 16 servings (4 quarts).
Number Of Ingredients 11
Steps:
- In a Dutch oven, saute onion in butter. Add water and bring to a boil. Add potatoes; cook for 10 minutes. Add fish and lemon juice; reduce heat and simmer for 10 minutes. Add milk, evaporated milk, salt and pepper. Sprinkle with parsley.
Nutrition Facts : Calories 192 calories, Fat 8g fat (5g saturated fat), Cholesterol 48mg cholesterol, Sodium 496mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 1g fiber), Protein 12g protein.
NEW ENGLAND FISH CHOWDER
Provided by Food Network
Categories main-dish
Time 1h55m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- Heat a 4 to 6 quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish; reserve.
- Add the butter, onions, savory or thyme, and bay leaves to the fat in the pot and cook over medium heat, stirring occasionally with a wooden spoon, until the onions have softened but not browned, about 8 minutes.
- Add the potatoes and stock. If the stock doesn't cover the potatoes, add a little water. Turn up the heat and bring to a boil. Cover the pot and boil the potatoes vigorously until they are soft on the outside but still firm in the center, about 10 minutes. If the stock hasn't thickened slightly, smash a few of the potato slices against the side of the pot and cook for 1 to 2 minutes longer.
- Reduce the heat to low and season assertively with salt and pepper (you want to almost over season at this point in order to avoid having to stir once the fish is added). Add the fish fillets and cook over a low heat until the fish is almost done, 5 minutes. Remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
- Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate (only cover the chowder after it has chilled completely). Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
- When ready to serve, reheat the chowder over a low heat; don't let it boil. Warm the cracklings in a low oven (220 degrees F) for a few minutes.
- Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, ladle the creamy broth around and scatter the cracklings over top. Finish each serving with a sprinkling of chopped parsley and minced chives.
- Melt the butter in a heavy 7 to 8-quart stockpot over medium heat. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook, stirring frequently with a wooden spoon, until the vegetables become very soft without browning, about 8 minutes.
- Place the fish head on the vegetables and stack the fish frames evenly on top. Pour in the wine, cover the pot tightly and let the bones sweat until they have turned completely white, 10 to 15 minutes.
- Add enough very hot or boiling water (approximately 2 quarts) to just barely cover the bones. Give the mixture a gentle stir and allow the brew to come to a simmer. Simmer for 10 minutes, uncovered, carefully skimming off any white foam that comes to the surface (try to leave the herbs, spices and vegetables in the pot).
- Remove the pot from the stove, stir the stock again and allow it to steep undisturbed for 10 minutes. Ladle through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible.
- Cover the stock after it is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months.
FISH CHOWDER
Creamy fish chowder! With cod, or firm white fish, Yukon Gold potatoes, onions, clam juice, and cream.
Provided by Elise Bauer
Categories Soup Chowder Cod Fish Fish Stew New England Seafood Seafood Stew Soup
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Sauté onions in oil and butter, add wine: Heat oil and butter in the bottom of a large pot (6-qt) on medium heat. Add the onions and cook until softened, about 5 minutes. Add the wine, if using, and turn up the heat, cook, uncovered until the wine reduces by half. (If not using wine, add a 1/4 cup of water with the clam juice in the next step.)
- Add potatoes, clam juice, spices, then simmer: Add the potatoes, clam juice, bay leaf, thyme, salt and pepper, and Old Bay spice. (The potatoes should be just barely covered with the liquid in the pot. If not, add water so that they are.) Bring to a simmer, then lower the heat to medium and cook, covered, until the potatoes are almost done, about 10-15 minutes.
- Heat cream: In a separate pot, heat the cream until steamy (not boiling).
Nutrition Facts : Calories 644 kcal, Carbohydrate 37 g, Cholesterol 188 mg, Fiber 4 g, Protein 43 g, SaturatedFat 16 g, Sodium 837 mg, Sugar 5 g, Fat 36 g, ServingSize Serves 6, UnsaturatedFat 0 g
FISH CHOWDER
The creamy, comforting flavor of her mother's chunky seafood chowder nets compliments for Pat Gonet whenever she ladles it up in Wenham, Massachusetts.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute bacon and onion until tender. Add the water, potato, seafood seasoning, salt and pepper. Bring to a boil. Reduce heat; place fillet on top. , Cover and cook for 15-20 minutes or until fish flakes easily with a fork. Stir in milk and butter; heat through. Flake fish into pieces before serving.
Nutrition Facts : Calories 320 calories, Fat 13g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 403mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
FISH CHOWDER
The fishermen of Bodega Bay, California shared this favorite, quick and easy recipe with my sister during a Fish Festival. It is one of the best chowders I've had, and my kids love it too! We top with bacon bits and a few shakes of hot sauce for a little spice. Enjoy!
Provided by AMYTHE
Categories Soups, Stews and Chili Recipes Chowders Fish Chowder Recipes
Time 1h
Yield 8
Number Of Ingredients 14
Steps:
- In a large stockpot, melt 2 tablespoons butter over medium heat. Saute onions, mushrooms and celery in butter until tender.
- Add chicken stock and potatoes; simmer for 10 minutes.
- Add fish, and simmer another 10 minutes.
- Mix together clam juice and flour until smooth; stir into soup and simmer for 1 minute more. Season to taste with Old Bay seasoning, salt, and pepper. Remove from heat, and stir in evaporated milk. Top each bowl with crumbled bacon, if desired.
Nutrition Facts : Calories 386.1 calories, Carbohydrate 33.8 g, Cholesterol 83.5 mg, Fat 13.6 g, Fiber 2.8 g, Protein 31.9 g, SaturatedFat 7.2 g, Sodium 748 mg, Sugar 12.3 g
FISH CHOWDER
You'll often find one-pot meals in Gullah cuisine, and this fish stew is definitely that! Creamy, smoky, and slightly sweet, it's packed with corn, potatoes, bacon and cod. It also feeds a crowd as an appetizer or main dish.
Provided by Kardea Brown
Categories appetizer
Time 1h5m
Yield 8 appetizer servings; 4 to 6 main dish servings
Number Of Ingredients 14
Steps:
- Place a large Dutch oven over medium heat. Add the bacon and cook until the fat begins to render but the bacon is still soft, about 5 minutes. Add the celery and onion and cook until the bacon is crisp and the vegetables are tender, about 5 minutes. Stir in the garlic.
- Add the butter and flour and stir until combined. Cook until the flour is bubbly, about 2 minutes. Slowly add the stock and whisk until combined. Whisk in the heavy cream.
- Add the corn, potatoes and paprika. Season with salt and pepper. Cover and cook over medium heat, stirring occasionally, until the potatoes are tender, about 15 minutes.
- Add the fish to the Dutch oven. Reduce the heat to low, cover, and simmer until the fish flakes with a fork, 5 to 7 more minutes. Season with salt and pepper. Spoon into serving bowls and garnish with dill and chives. Sprinkle with additional crumbled bacon, if desired.
FISH CHOWDER
Simmer this hearty homemade soup in 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 5
Number Of Ingredients 10
Steps:
- In 3-quart saucepan, heat oil over medium heat. Add onion and celery; cook 2 to 3 minutes, stirring occasionally, until tender.
- Stir in potatoes, corn and broth. Heat to boiling. Reduce heat; simmer uncovered about 5 minutes or until potatoes are tender.
- Add whole fish fillets. Cover; cook 5 to 7 minutes or until fish flakes easily with fork. In measuring cup, mix milk and cornstarch; stir into chowder. Cook, stirring constantly, until mixture boils and thickens.
Nutrition Facts : Calories 260, Carbohydrate 28 g, Cholesterol 60 mg, Fiber 2 g, Protein 27 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 6 g, TransFat 0 g
FISH CHOWDER
This is one of the recipes I adopted -- it's gotten 5 stars all around, so I won't change it, but I wouldn't use margarine or cooking oil -- I would use either light olive oil or unsalted butter. I also might substitute half and half for the milk, to be a little decadent once in a while...
Provided by Dreamgoddess
Categories Chowders
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut cod fillets into bite sized pieces.
- Melt margarine in large saucepan Cook onion and celery until onion is tender and translucent. Add potatoes, carrots, water, salt and pepper.
- Cover and simmer 10 to 15 minutes until vegetables are tender.
- Add fish and cook 10 minutes longer.
- Add milk.
- Reheat, but do not boil.
- Serves 4.
- Serve hot, with freshly baked home made bread or rolls and butter.
Nutrition Facts : Calories 261, Fat 8.8, SaturatedFat 2.8, Cholesterol 57.4, Sodium 769.5, Carbohydrate 20.7, Fiber 2.8, Sugar 2.7, Protein 24.4
Tips:
- Use fresh, high-quality fish. This will make all the difference in the flavor of your chowder.
- Don't overcook the fish. Fish cooks quickly, so be careful not to overcook it or it will become tough and dry.
- Use a variety of vegetables. This will add flavor and texture to your chowder.
- Don't be afraid to experiment. There are many different ways to make fish chowder, so feel free to add your own personal touch.
- Serve with crusty bread or crackers. This will help to soak up the delicious broth.
Conclusion:
Fish chowder is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover fish. With so many different variations to choose from, there is sure to be a fish chowder recipe that everyone will enjoy. So next time you are looking for a comforting and flavorful soup, give fish chowder a try.
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