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Soupfrom Bethany

Bethany's Fish Chowder

A rich, brothy New England fish chowder built on golden potatoes, clam juice, and a trio of cream, half-and-half, and milk, finished with tender cubes of white fish and fresh parsley.

Yield4–6 servings
Prep15 mins
Cook35–45 mins
9/10
  • Jordan9
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Bethany's Fish Chowder

Ingredients

  • 1 large yellow onion, diced
  • 1 can corn
  • 1 heart of celery, chopped
  • 2 sticks unsalted butter
  • Splash of olive oil
  • 1–2 tsp dried thyme
  • 1 tsp paprika
  • Pinch cayenne pepper
  • Black pepper, to taste
  • Salt, to taste
  • 2–3 bay leaves
  • 4–6 cloves garlic, minced
  • 3–4 lbs golden potatoes, diced
  • 3 jars clam juice or equivalent fish stock
  • 1 pint heavy cream (half carton)
  • 1 pint half-and-half (half carton)
  • 2 cups whole milk
  • ~2.5 lbs white fish, cut into 2-inch cubes
  • Fresh parsley, chopped

Method

  1. In a large pot, heat butter and a splash of olive oil. Add onions and celery; cook until translucent.
  2. Add thyme, paprika, cayenne, black pepper, salt, bay leaves, and garlic. Cook briefly to release aromas.
  3. Add diced potatoes. Pour in clam juice/fish stock to cover. Bring to a simmer, then reduce to medium and cook until potatoes are tender.
  4. In a separate pot, gently heat heavy cream, half-and-half, and milk over medium-low — do not boil.
  5. When potatoes are done, add the fish cubes to the main pot. Cover and steam-cook until fish is just cooked through.
  6. Combine the fish-and-potato mixture with the warmed milk mixture. Stir gently to combine.
  7. Add chopped parsley and adjust seasoning to taste. Serve hot.

From the kitchen of Bethany