Fish Chowder

Fish chowder is an English soup prepared with fish, potatoes, and corn on a starchy creamy soup base.

I love chowders, regardless of that type it is, they are creamy, thick, chunky, warm, delicate, savoury, and most important of all delicious, they simply warm your soul, a perfect comfort dish. During the past we had prepared all sorts of varieties of the chowder like clams, bacon and corn, curried, seafood and crab but we did not have a fish version yet, that is why today we are making this fish chowder, made with two types of fish, salmon and monkfish.

Basically this dish is similar to most of what we had posted before where it is cream based rather than tomato based, like our past recipes we also used potatoes to give that starchy consistency as well as corn to give it a sweet flavour and an extra layer of texture.

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Fish Chowder

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: English


Fish chowder is an English soup prepared with fish, potatoes, and corn on a starchy creamy soup base.


  • 350 g salmon fillet, cubed
  • 350 g monk fish fillet, cubed
  • 2 large potatoes, cubed
  • 1 cup corn kernels
  • 1 cup cream
  • 3 cups clam stock/clam juice
  • 3 cups water
  • 4 tbsp flour
  • 1 tsp nutmeg
  • 1 onion, minced
  • 2 cloves garlic, minced
  • 50 g butter
  • freshly ground black pepper
  • salt


  1. In a pot melt butter in low heat, add garlic and onion then cook until onions are soft.
  2. Add the flour then mix it until it form a roux.
  3. Pour the stock and water slowly into the roux and mix well until free of lumps.
  4. Add potatoes, corn, and nutmeg. Bring to a boil and simmer in low heat for 20 minutes.
  5. Increase heat to medium, add fish and cream bring back to a slow boil, once it starts boiling lower heat back then simmer for 5 minutes.
  6. Season with salt and pepper.


If you cleaned and gutted your own salmon, scale and save the skin, cut it into pieces. Dry it out with paper towels, season with salt then place it in the oven then bake it in the oven at 180C for 20 mins or until fish skin is crispy.


7 Responses

  1. Fish skin fried to crisp tastes so GOOD! A great idea to serve the chowder with them.

  2. suituapui says:

    I sure would love this! Looks good! Yum yummmm!!!

  3. Ah, I love a good creamy soup. Spring is coming here, but we’ve still got some chilly days left, and this sounds like a perfect recipe to warm up!

  4. The base of your chowder looks a lot like one I would make! Just double up on the corn and potatoes for more emphasis on those lovely veggies. :)

  5. I need to make more chowders–I agree, so tasty!

  6. Such a beautiful bowl of comfort. Fish chowder was a staple in my house growing up – it just makes me feel so good, though Mom never served it with crispy fish skins! Yum

  7. mjskitchen says:

    I love a good fish chowder and this one looks like a keeper.

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