Fish Chowder Recipe

Fish Chowder: A Hearty Dish with a Deep History

Fish chowder, a comforting and hearty dish, has long been a staple in coastal communities worldwide. This warm, creamy soup, packed with tender chunks of fish and often complemented by a medley of vegetables, traces its origins to the fishermen who would cook up the day's catch with whatever ingredients they had.

From the classic New England clam chowder to the rich and savory Cornish fish chowder (see below), variations of this dish highlight the diverse culinary traditions that span across different cultures. What makes fish chowder particularly special is its versatility and simplicity. It can be easily adapted to suit different tastes and dietary needs, whether you prefer a dairy-free version or want to add a spicy kick.

The key ingredients—fresh fish, potatoes, onions, and a savory broth—combine to create a satisfying and nourishing dish. Fishing chowder is a testament to the enduring appeal of home-cooked comfort food, perfect for a cozy family dinner or a special gathering.

Join me as I explore the world of fish chowder, its rich history, regional variations, and tips for creating your delicious bowl of this timeless dish.

History of Fish Chowder

The history of fish chowder is rich and deeply rooted in coastal communities worldwide. The term “chowder” is believed to have originated from the French word “chaudière,” meaning cauldron, referring to the large pot in which fishermen would cook their catch.

This culinary tradition likely traveled with French, English, and other European settlers to North America, where it evolved into the beloved dish we know today. This rich history connects us to the culinary traditions and cultural significance of fish chowder, making it more than just a dish but a part of our shared heritage.

In New England, fish chowder became particularly popular in the 18th century. Early versions of the dish were simple, made with easily accessible ingredients such as salt pork, onions, potatoes, and fish, usually cod or haddock. Milk or cream was often added to create a rich, hearty broth. This New England chowder style is classic and celebrated for its comforting flavors and creamy texture.

Across the Atlantic, British and Irish chowders often incorporated smoked fish and a variety of vegetables, creating a distinct, flavorful profile. In coastal regions of France, particularly in Brittany, fish stews and chowders called "cotriade" were common, made with a mix of fresh and saltwater fish, herbs, and root vegetables.

Fish chowder's adaptability is remarkable, allowing it to evolve over time and across regions. This versatility has led to many variations worldwide, each with its unique twist.

The possibilities are endless, from adding tomatoes and spices in Mediterranean versions to using coconut milk and lemongrass in Southeast Asian interpretations. This adaptability is a testament to the dish’s versatility and an inspiration for home cooks to experiment and create their own unique versions of this timeless dish.

Fish chowder's enduring popularity lies in combining diverse ingredients in a comforting, nourishing dish that warms the body and the soul.

Cornish Fish Chowder

Cornish fish chowder, often referred to as "Cornish fish stew" or "Cornish fish pie," is a traditional dish from Cornwall, a region in the southwestern tip of England known for its rich maritime heritage. This variation of fish chowder showcases the abundant seafood found in the coastal waters surrounding Cornwall, combining it with simple, hearty ingredients to create a nourishing and flavorful meal.

Key components of Cornish fish chowder include a mix of fresh fish such as cod, haddock, or other white fish, along with shellfish like mussels, clams, and sometimes prawns. Potatoes, leeks, and onions are commonly used vegetables, adding both texture and flavor to the stew. The broth is typically made with fish stock, enhanced with herbs like parsley and thyme, and often finished with a splash of cream or milk to create a rich, velvety consistency.

One of the distinctive features of Cornish fish chowder is its emphasis on using locally sourced, fresh ingredients, reflecting the region's connection to the sea and its fishing traditions. The dish is often accompanied by crusty bread, perfect for soaking up the flavorful broth, and is enjoyed as a hearty meal that brings warmth and comfort, especially during the cooler months.

Cornish fish chowder highlights Cornwall's culinary traditions and celebrates the region's bountiful seafood, making it a beloved dish for both locals and visitors alike.

📖 Recipe

Print Recipe

Fish Chowder Recipe

Prep Time30 minutes mins

Cook Time3 hours hrs

Total Time3 hours hrs 30 minutes mins

Course: Soup

Cuisine: American

Servings: 6 - 8 servings

Ingredients

• 2 onions
• 3 carrots
• 3 medium potatoes
• 3 stalks celery with leaves
• ½ lb bacon
• 1½ lbs fresh chopped clams
• 2½ lbs fresh fish white fleshed like cod or haddock
• 3 tablespoons flour
• fresh thyme optional
• salt and pepper to taste
• cream or half & half, optional for New England style

Instructions

• Finely mince the onions, 2 carrots, 1 potato, 2 stalks celery. Chop remaining veggies into bite-sized chunks to add later.
• In large pot, saute bacon, add minced veggies, & stir until cooked.
• Sprinkle in flour and stir a few minutes longer.
• Add some salt and pepper. If you don't want to use bacon, substitute butter.
• Add water to pot to cover veggies with a few inches of water, more for a soup, less for stew. You can always adjust.
• Let veggies simmer for an hour or two to make a nice stock that will be used to make the chowder.

  I asked Eric if you should strain the vegetables when done simmering now that they have done their job and added their flavor to the stock but he told me "they just kind of disappear and create a thick stock, especially with the addition of flour."
• About an hour and half before serving, add remaining chopped veggies and clams. Let them simmer for approximately 1 hour 20 minutes.
• Check seasoning, this recipe can take a lot of fresh pepper and salt. Add fresh thyme if desired. If a thicker chowder is desired add some more flour-premixed with water to a slurry to avoid clumping.
• When potatoes and carrots are almost tender, add fish. Allow fish to cook just below a boil, until tender, about 10 minutes.

  Don't overcook fish, just until it can flake. Fish can be left in large pieces and served on rice, or broken up for a traditional fish stew.
• If you want a New England Chowder add cream when fish is done, but do not allow to boil once added.

Notes

Eric also likes to add shrimp to this dish with the fish.

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