James Martin Fish Chowder Recipe

This creamy and comforting fish chowder is packed with tender cod, potatoes, and a rich, flavorful broth. It’s easy to make and perfect for a cozy meal.

Ingredients Needed:

• 2 tablespoons butter
• 2 cups chopped onion
• 4 fresh mushrooms, sliced
• 1 stalk celery, chopped
• 4 cups chicken stock
• 4 cups diced potatoes
• 2 pounds cod, diced into 1/2-inch cubes
• 1 cup clam juice
• ½ cup all-purpose flour
• ⅛ teaspoon Old Bay Seasoning, or to taste
• salt and ground black pepper to taste
• 2 (12 fluid ounces) cans of evaporated milk
• ¼ cup cooked crumbled bacon

How To Make Fish Chowder Recipe?

1. Sauté the veggies: Melt butter in a large pot over medium heat. Add onions, mushrooms, and celery. Cook until soft.
2. Cook the potatoes: Pour in chicken stock and add diced potatoes. Let it simmer for 10 minutes until the potatoes start to soften.
3. Add the fish: Stir in the cod and cook for another 10 minutes until the fish flakes easily.
4. Thicken the soup: In a small bowl, mix clam juice with flour until smooth. Stir this into the pot and let it cook for 1 more minute.
5. Season & finish: Add Old Bay Seasoning, salt, and black pepper. Turn off the heat and stir in the evaporated milk.
6. Serve & enjoy: Ladle the chowder into bowls and top with crumbled bacon. Serve warm!

Recipe Tips:

• Use fresh fish for the best taste: Fresh cod will give the chowder a rich, clean flavor. If using frozen fish, thaw it thoroughly and pat it dry before cooking.
• Don’t overcook the fish: Cod cooks quickly! Simmer it just until it flakes easily with a fork. Overcooking can make it tough and dry.
• Cut potatoes into even pieces: Dice potatoes into small, even cubes so they cook at the same time. If they’re too big, they’ll take longer to soften.
• Mix flour and clam juice until smooth: Stir them together well before adding them to the soup. This prevents lumps and helps thicken the chowder properly.
• Add evaporated milk last and don’t boil: Stir in the evaporated milk after turning off the heat. Boiling can cause it to separate and make the soup grainy.

How To Store & Reheat Leftovers?

• Refrigerate: Let the chowder cool down first. Then, put it in a sealed container and keep it in the fridge for up to 3 days.
• Reheat: Pour the chowder into a pot and heat over low heat, stirring often until warm. Avoid boiling, as it can change the texture.

Nutrition Facts:

• Calories: 320 kcal
• Total Fat: 12g
• Saturated Fat: 6g
• Cholesterol: 60mg
• Sodium: 450mg
• Potassium: 900mg
• Total Carbohydrate: 30g
• Dietary Fiber: 3g
• Sugars: 7g
• Protein: 28g

Try More James Martin Recipes:

• James Martin Leek and Potato Soup Recipe
• James Martin Quiche Lorraine Recipe

James Martin Fish Chowder Recipe

Course: SoupsCuisine: BritishDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

20

minutes

Calories

320

kcal

This creamy and comforting fish chowder is packed with tender cod, potatoes, and a rich, flavorful broth. It’s easy to make and perfect for a cozy meal.

Ingredients

• 2 tablespoons butter

• 2 cups chopped onion

• 4 fresh mushrooms, sliced

• 1 stalk celery, chopped

• 4 cups chicken stock

• 4 cups diced potatoes

• 2 pounds cod, diced into 1/2-inch cubes

• 1 cup clam juice

• ½ cup all-purpose flour

• ⅛ teaspoon Old Bay Seasoning, or to taste

• salt and ground black pepper to taste

• 2 (12 fluid ounces) cans of evaporated milk

• ¼ cup cooked crumbled bacon

Directions

• Sauté the veggies: Melt butter in a large pot over medium heat. Add onions, mushrooms, and celery. Cook until soft.
• Cook the potatoes: Pour in chicken stock and add diced potatoes. Let it simmer for 10 minutes until the potatoes start to soften.
• Add the fish: Stir in the cod and cook for another 10 minutes until the fish flakes easily.
• Thicken the soup: In a small bowl, mix clam juice with flour until smooth. Stir this into the pot and let it cook for 1 more minute.
• Season & finish: Add Old Bay Seasoning, salt, and black pepper. Turn off the heat and stir in the evaporated milk.
• Serve & enjoy: Ladle the chowder into bowls and top with crumbled bacon. Serve warm!

Notes

• Use fresh fish for the best taste: Fresh cod will give the chowder a rich, clean flavor. If using frozen fish, thaw it thoroughly and pat it dry before cooking.
• Don’t overcook the fish: Cod cooks quickly! Simmer it just until it flakes easily with a fork. Overcooking can make it tough and dry.
• Cut potatoes into even pieces: Dice potatoes into small, even cubes so they cook at the same time. If they’re too big, they’ll take longer to soften.
• Mix flour and clam juice until smooth: Stir them together well before adding them to the soup. This prevents lumps and helps thicken the chowder properly.
• Add evaporated milk last and don’t boil: Stir in the evaporated milk after turning off the heat. Boiling can cause it to separate and make the soup grainy.