What Makes This Recipe So Good
It comes together in under 30 minutes! Some light prep and one pot is all you’ll need for a wholesome soup that’s bursting with flavor.Works great for a crowd! You can easily double the recipe and wow your friends and family with the best fish chowder they’ve ever had (no one has to know how easy it was to make).
Key Ingredients
Dry White Wine – Adds a bit of brightness and acidity to the chowder, rounding out the flavors. Pinot Grigio or Sauvignon Blanc are ideal, but anything with “crisp” in the description will work. Avoid a wine that might be too sweet as it might not pair well with the briny fish flavor. Old Bay Seasoning – Old Bay is my go-to spice when cooking seafood. It adds such an incredible kick of flavor to this soup, and just a teaspoon of it goes a very long way. Fish Sauce – Acts as the “cherry on top” of an already delicious and flavor-packed soup. Consider it your secret ingredient! Fish sauce is what takes this fish chowder to the next level.
Chef’s Tips
You can swap chicken or seafood stock for the dry white wine. If you do, I also suggest adding a squeeze of lemon juice for acidity. Dry white wine is the most recommended route, though, since it adds incredible flavor and brightness to this soup.Any white flaky fish will work in this fish chowder recipe; Haddock, Pollack, Striped Bass, etc. When preparing the soup, remember to cut your fish pieces quite large (around 2 inches). They will shrink and even flake apart into smaller pieces once cooked. And if you love seafood, feel free to add shrimp and/or clams to this chowder, too!
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The Best Lobster Bisque (Ruth’s Chris Copycat Recipe)Whole30 Fish Taco Bowls with Mango Salsa, Chipotle Aioli, Coconut-Lime Cauliflower Rice (Paleo)35 Incredible Crab RecipesSeafood SaladEasy Fish Tacos with Slaw and Chipotle SauceShrimp BisqueShe Crab SoupBaked Fish with Lemon-Garlic Butter
