This Classic Fish Chowder is an essential recipe you need to have in your repertoire. Once you have the recipe for the chowder base you can use different fish or seafood to complete the dish. You could easily make this a clam chowder. Add a little celery when you sauté the onions, use clam juice instead of the fish stock, finish with some cooked and diced salt pork for garnish and you’ll have the perfect clam chowder.
The base is loaded with heavy cream, butter, onions and lemon zest. What is not to love? The recipe calls for whole milk and heavy cream, so no worries you’re not using all heavy cream. But who are we kidding? Heavy cream and butter? To die for!
I love chowders any time of the year, but I really love soups, chowders and stews in the cooler months. You will want to try this recipe. I gobbled it up so fast it was so delicious! It is one of those dishes that you just can’t take a break from eating!
Essential – Classic Fish Chowder Recipe
I used Red Snapper because #1. I love it! #2. I had it on hand. Other white fish that is good in chowder are: Popular kinds of white fish are tilapia, cod, bass, grouper, haddock, catfish, and snapper, and these are great for frying, searing, using in soups and chowders, and baking. Here’s a link with same information from the Kitchen: http://Popular kinds of white fish are tilapia, cod, bass, grouper, haddock, catfish, and snapper, and these are great for frying, searing, using in soups and chowders, and baking.
Essential – Classic Fish Chowder Recipe
Another favorite is my Fisherman’s Stew. The stew is loaded with mussels, cod and sea scallops! Here’s the recipe link for your review: https://the2spoons.com/fishermans-stew-or-cioppino-hearty-robust/.
Here’s the recipe for the Classic Fish Chowder! Enjoy!
Classic Fish Chowder
Ingredients
- 2 tbsp butter
- 2 garlic cloves
- 1 medium onion, finely diced
- 1 cup diced celery
- 1 bay leaf
- 1 tsp fresh thyme leaves
- 2 large Yukon Gold Potatoes, peeled and diced
- 2 cups fish stock
- 1 1/2 cups whole milk
- 1 1/2 cups heavy (whipping) cream
- 1/2 tsp smoked paprika
- zest of one lemon
- 2 cups chopped white fish
- 2 tbsp fresh dill leaves for garnish
- 1 tbsp finely diced fresh chives
- sea salt and freshly ground black pepper
Instructions
- In a large stockpot, melt butter over medium-heat. Add the garlic and cook for 30 seconds, keeping a close watch that it doesn't burn. Add the onion, celery, bay leaf, thyme, and a pinch of salt, and sauté until softened, about 8 to 10 minutes.
- Add the potatoes and fish stock, and bring to a boil over medium-high heat. Reduce the heat to medium, and simmer until the potatoes are almost fork tender (6-8 minutes).
- Stir in the milk, heavy cream, smoked paprika, and lemon zest. Season with salt, and bring the chowder back to a simmer. Add the fish and simmer about 5 minutes until the fish is cooked through, opaque and easily flakes with a fork. Taste and adjust the seasonings. Divided the chowder into bowls, then garnish with fresh dill, chives and freshly ground black pepper.
