Fish Chowder

How’d you like to learn how to make a classic fish chowder?  This chowder recipe takes less than 45 minutes to make.  With a bounty of fresh Michigan fish around us, we created this fish chowder recipe for you to enjoy.  

This creamy fish chowder is a comforting blend of tender fish chunks, hearty potatoes, and a rich broth infused with bacon, cream corn, and a touch of heavy cream. Packed with flavor and warmth, it’s the perfect dish for a cozy meal that brings everyone to the table.

Any fish will work but make sure what fish you are using is bone free meat.  There is nothing worse than eating a spoonful of chowder and getting a bone!!  White fish meat is preferred and this recipe is made with walleye. I have also made it with trout and pike meat which works out just as well.

Do you want to learn more about the fishing in the Manistee area?  Check out the MCSFA (Manistee County Sport fishing Association) at https://www.mcsfa.org/.  There are several local charter fishing boats that would love to take you fishing.  

What is Chowder?

The dictionary defines chowder as a rich soup typically containing fish, clams, or corn with potatoes and onions. The difference between chowders and soup is usually the broth or liquid but is not always true.  

Chowders are usually cream or milk based.  They can be thickened but not always.  Soups are more than likely broth based with a variety of different meats and vegetables.

How to Make Fish Chowder?

Prepare Your Ingredients:  Gather all the ingredients you’ll need for this recipe to keep the process smooth and efficient.  Dice the celery, onion, peppers, and potatoes.

Sauté the Vegetables:  In a large saucepan over medium heat, melt the butter. Add the diced celery, onion, and peppers, then cover and sauté for about 8 minutes, stirring frequently to prevent burning.

Add the Broth:  Pour in the chicken broth and stir to combine. Let it cook for about 4 minutes to allow the flavors to blend.

Add the Potatoes:  Stir in the potatoes and cook for 15-20 minutes, or until they begin to soften. Be careful not to overcook the potatoes, as they can break apart too much before the soup is finished.

Incorporate the Corn, Bacon, and Cream:  This fish chowder gets its rich, creamy texture from a can of cream corn and heavy whipping cream. Stir in the bacon bits, cream corn, and cream, then bring the mixture to a gentle boil. Cook for 5 minutes. (Note: If you prefer, you can make this recipe without the cream corn—it’s equally delicious either way!)

Cook the Fish:  Add the fish chunks to the simmering soup and season with salt and pepper to taste. Reduce the heat to low and cook for 5 minutes, or until the fish is cooked through.

Serve and Enjoy:  Ladle the chowder into bowls and serve immediately for the best flavor with crusty bread or crackers.  Store any leftovers in the refrigerator and enjoy the next day!

  What to Serve with Creamy Fish Soup

This creamy fish soup recipe is a complete meal by itself but if you are looking to add something more to fill you up then consider a grilled cheese sandwich, homemade dinner rolls, cheddar biscuits, or a cheese crisp salad.

If you are looking for a simple dessert to serve with this fish soup recipe, give these pink cookies a try. Made with beetroot powder for a natural pink colored cookie!