This creamy and easy white fish chowder cooks quickly and can be ready in 30 minutes. Use a firm white fish for the best results, or try salmon for another great taste.
Ingredients in Easy White Fish Chowder
This chowder has a base of chopped bacon that is fried crispy. The rendered fat is used to saute´ chopped onions and fish. Boiled potatoes give this chowder texture and also help to thicken it. The soup is made with half and half to make it creamy.
You can make this chowder with several different varieties of white fish. However, a firm fish that holds its shape when cooked makes the best chowder. Some great choices include halibut, cod, scrod, grouper, and mahi. You can even make it with salmon. Stay away from flounder and other fish that have small easily-flaked textures.
For easy preparation, choose fish fillets. Inspect the fillet for bones before cutting it into cubes.
Steps for Making Easy White Fish Chowder
The preparation for this recipe is easy, and except for the fish, this recipe uses everyday pantry items.
This recipe makes about 4 servings. If you use it for an appetizer, it will make about 6 servings. It is best served immediately after making it, but it can be stored in the refrigerator for 1-2 days and reheated.
Other Recipes You Might Like
If you like this recipe, here are some other seafood recipes. Click on each name to link to the recipe.
Source for Fresh-Frozen Fish
You can purchase fresh-frozen Alaskan seafood online from Wild Alaskan Company if you do not have access to fresh fish.
Easy White Fish Chowder
- 2 cups Yukon Gold potatoes, peeled and diced (or other yellow potatoes)
- ½ cup water
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 6 slices bacon, cut into 1-inch pieces
- ½ cup onion, finely chopped
- ½ pound fresh halibut fillet, cut into cubes (substitutions include firm fish like grouper, cod, or mahi)
- 2 cups half and half (half whole milk and half cream)
- Place the potatoes, water, salt, and pepper in a saucepan. Add a tight-fitting lid. Bring to a boil and then simmer for 10 minutes or until the potatoes are tender. Replenish with hot water if they start to boil dry. Leave on the lid while they cook.
- Saute the bacon until crispy in a large skillet. Right before it is done, add the onions and cook until wilted. Slide the bacon and onions to one side of the pan (or remove to a plate, keeping the bacon dripping in the pan). Add the fish and cook just until done. Fish will turn opaque as it cooks. (It should be 145 degrees F internally when fully cooked.) Turn each piece as it cooks.
- Add the cooked potatoes and cooking water to the skillet with the cooked fish. Add the half and half. Heat to almost boiling and then remove from the heat. Season with additional salt and pepper if needed. Serve hot.
- Substitute salmon for white fish for a recipe variation.
- Substitute whole milk for half and half for a lighter chowder.
- Substitute cream for half and half for a more decadent chowder.