For this chowder recipe, I used cod fillet because that’s what was available when I did my grocery shopping but other kinds of white fish may also be used. The recipe does not use flour nor cream so the chowder came out light and not as thick and creamy as the regular chowder my family is used to. Nevertheless, my family enjoyed this fish chowder as much as they enjoy other chowders I’ve made for them. This soup may be made in advance by following the recipe and skipping on the milk. When ready to eat, just re-heat the soup, add milk and warm to a simmer and then serve immediately. This fish chowder will definitely be under my list of easy and simple comfort foods. Enjoy!
Cooking Tips for Perfect Fish Chowder
To ensure your fish chowder turns out perfectly every time, start by choosing fresh fish. Fresh cod or other white fish should have a clean smell and firm texture. If you can, buy your fish from a reputable fish market. When cooking the fish, avoid overcooking it as this can make it tough. Add the fish to the pot towards the end of the cooking process, just enough to cook through without losing its tenderness. Another tip is to sauté your onions and any other aromatics like garlic before adding the broth. This enhances the flavor of the chowder significantly. If you want a bit of depth, consider adding a splash of white wine after sautéing the onions. Let it reduce before adding the broth. Lastly, taste your chowder as it simmers and adjust the seasoning. A pinch of salt can go a long way in bringing out the flavors of the fish and other ingredients.
Serving Suggestions and Pairings
Fish chowder can be served in a variety of ways to enhance the meal. Consider garnishing your chowder with fresh herbs like parsley or dill for a pop of color and freshness. A squeeze of lemon juice right before serving can brighten the flavors, making every spoonful even more delightful. Pair your chowder with crusty bread or oyster crackers for some added texture. If you want to make it a complete meal, serve it alongside a simple green salad dressed with a light vinaigrette. This adds a refreshing contrast to the richness of the chowder. For a cozy night in, a glass of chilled white wine or a light beer can complement the dish beautifully. If you have leftovers, consider reheating them and serving the chowder in bread bowls for an interesting twist. The bread will soak up some of the chowder, making it a treat to enjoy even after the main meal.
Frequently Asked Questions
What can I use instead of cod for this chowder?
Any white fish works great in this chowder, so you could try haddock, pollock, or even tilapia. Just make sure the fish is fresh and has a nice firm texture.
How should I store leftover fish chowder?
Let the chowder cool down and then store it in an airtight container in the fridge. It should be good for about 3-4 days, but remember to reheat it gently and add the milk before serving.
Can I make this chowder ahead of time?
Absolutely, you can make the chowder without the milk and store it in the fridge. When you’re ready to enjoy it, just reheat the soup and stir in the milk to warm it up.
What are some good toppings for fish chowder?
Chopped fresh parsley adds a nice touch, but you could also sprinkle some croutons or crispy bacon for extra flavor and texture. A squeeze of lemon juice right before serving brightens everything up too.
What are common mistakes to avoid when making chowder?
One common mistake is overcooking the fish, which can make it tough and chewy. Add the fish towards the end of cooking and keep an eye on it to ensure it stays tender and flaky.
Fish Chowder
Ingredients
- 1 lb cod fillet cut into bite-sized pieces
- Sea salt and freshly ground black pepper
- 3 large leeks
- ¼ cup butter
- 1 170g can crabmeat (optional)
- 1 bay leaf
- 3 cups water
- 1 ½ cups milk
- ¼ cup finely chopped parsley
Instructions
- Season fish with salt and pepper. Set aside.
- Cut the leeks half lengthwise. Remove the dark green parts and reserve for later use. Slice the white and light green parts of the leeks thinly.
- In a medium pot, melt butter over medium heat; cook leek, stirring occasionally until softened.
- Add fish, crabmeat (if using), bay leaf and water. Bring to a boil, turn the heat down to a simmer, and cook until fish is cooked through.
- Add the milk, and warm until just under simmer. Season with salt and pepper to taste.
- Serve right away, with a sprinkle of chopped parsley.
Notes
Nutrition
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