White Fish Chowder: A Creamy, Comforting Classic

ByEmma

White Fish Chowder is a beloved dish in coastal cuisines, especially in New England, where it’s cherished for its creamy texture and hearty ingredients. This comforting soup combines tender white fish, potatoes, and aromatic herbs, making it a perfect meal for chilly days or when you crave something warm and satisfying.

Contents

🐟 What Is White Fish Chowder?

White Fish Chowder is a creamy soup traditionally made with firm white fish such as cod, haddock, or halibut. The fish is gently poached in a flavorful broth, often enriched with ingredients like potatoes, onions, and herbs. The result is a rich and hearty dish that’s both nourishing and delicious.

🧂 Ingredients

To prepare a classic White Fish Chowder, you’ll need the following ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon butter
  • 2 medium yellow onions, chopped (about 2 cups)
  • 1/2 cup dry white wine (optional)
  • 3 large Yukon Gold potatoes (about 1 1/4 pounds), peeled and cut into 3/4-inch cubes
  • 2 cups clam juice
  • 1 bay leaf
  • 1 tablespoon fresh thyme, or 1 teaspoon dried thyme
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon Old Bay seasoning (optional)
  • 1 1/2 to 2 pounds cod or other firm white fish, cut into 2-inch pieces
  • 1 1/2 cups heavy cream
  • 2 tablespoons chopped fresh parsley

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👩‍🍳 Instructions

  1. Sauté the Aromatics: In a large pot, heat the olive oil and butter over medium heat. Add the chopped onions and cook until softened, about 5 minutes.
  2. Deglaze with Wine: If using, pour in the white wine and increase the heat. Cook uncovered until the wine reduces by half.
  3. Add Potatoes and Broth: Add the diced potatoes, clam juice, bay leaf, thyme, salt, pepper, and Old Bay seasoning. Ensure the potatoes are just covered with liquid; add water if necessary. Bring to a simmer, then reduce heat to medium and cook, covered, until the potatoes are nearly tender, about 10-15 minutes.
  4. Heat the Cream: In a separate saucepan, gently heat the heavy cream until it’s steamy but not boiling.
  5. Add Fish and Cream: Add the fish pieces to the pot with the potatoes. Pour in the heated cream. Maintain a gentle heat to avoid boiling, cooking until the fish is just cooked through and flakes easily.
  6. Finish and Serve: Stir in the chopped parsley. For the best flavor, let the chowder rest for about 30 minutes before serving. Serve hot, accompanied by crusty bread or oyster crackers.

💡 Pro Tips

  • Selecting the Fish: Opt for fresh, firm white fish like cod, haddock, or halibut. These varieties hold their shape well during cooking and provide a delicate flavor.
  • Enhancing Flavor: Using clam juice adds a depth of seafood flavor to the chowder. If unavailable, fish stock or a combination of chicken broth and a splash of fish sauce can be used as substitutes.
  • Creaminess Without Flour: This recipe relies on the natural starches from the potatoes and the richness of the cream to achieve its creamy texture, eliminating the need for flour-based thickeners.
  • Resting Time: Allowing the chowder to rest before serving enhances the melding of flavors, resulting in a more cohesive and flavorful dish.

🍽️ Serving Suggestions

White Fish Chowder is a hearty meal on its own but pairs wonderfully with:

  • Crusty Bread: Perfect for soaking up the creamy broth.
  • Oyster Crackers: A traditional accompaniment that adds a delightful crunch.
  • Green Salad: A light, fresh salad can balance the richness of the chowder.

📝 Conclusion

White Fish Chowder is a timeless dish that brings comfort and warmth with every spoonful. Its combination of tender fish, creamy broth, and hearty potatoes makes it a favorite for many. Whether you’re new to making chowder or looking to perfect your recipe, this guide provides all the essentials for a delicious outcome.

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