Recipe video above. Fish Chowder is such a great easy fish recipe that's can't-stop-eating-it good! A thick and hearty creamy white fish soup, I adore this combination of tender potatoes, carrots, sweet corn and peas with big flakes of fish.
Prep time: PT10M
Cook time: PT25M
Total time: PT35M
Rating
4.93 stars (94 reviews)
Keywords
Fish chowder, Fish soup
Ingredients
40g / 3 tbsp butter (, unsalted )
2 garlic cloves (, minced)
1 small onion (, finely chopped)
2 small carrots (, halved, cut into 0.5cm / 1/5" slices)
1/2 cup (125ml) dry white wine ((can skip))
1/4 cup (35g) flour ( (plain / all purpose))
3 cups (750 ml) milk (, any fat %)
2 cups (500 ml) fish stock, clam juice OR chicken stock, preferably low sodium (Note 1)
600 g/1.2 lb white fish fillets (, skinless, cut into 2cm / 4/5" pieces (Note 2))
1 cup peas (, frozen)
1/4 cup green onions (, halved and finely sliced (garnish))
Crusty bread for dunking
Categories
Soup
Cuisine
Western
Steps
Melt butter in a large pot over medium heat.
Add garlic and onion, cook for 5 minutes until translucent but not golden.
Add carrots and stir through.
Turn heat up to high and add wine. Stir then let it simmer rapidly until it's mostly evaporated.
Add flour and stir for 30 seconds - it will become sludgy!
Slow pour in broth while stirring to dissolve paste, then stir in milk.
Add potato, corn, salt and pepper. Bring to simmer then turn heat down so it's simmering gently.
Cook, stirring every now and then, for 8 minutes or until potato is almost cooked.
Add fish and peas, simmer for 3 minutes or until fish is just cooked (should flake easily).
Adjust salt and pepper to taste. If soup is too thick, add a touch of water or milk.
Serve, garnished with green onions and crusty bread on the side for dunking!
Nutitrion
Serving Size: 1 serving
Calories: 418 kcal
Carbohydrates: 39 g
Protein: 37 g
Fat: 10 g
Saturated Fat: 5 g
Cholesterol: 68 mg
Sodium: 431 mg
Sugar: 12 g
Reviews
Klara on 2026-08-12 (5 stars): so good! I halved the batch, started making it only to relies I had no fish! I substituted chicken instead, it was so good!!
Marion on 2026-03-22 (5 stars): We are only eating fish for the whole lent and I always look for recipes here at Nagi's website and this is just wow! We love this so much it will probably be included in the rotation of our meals every week. THANK YOU!
Keiza Bird on 2026-02-18 (4 stars): Delicious recipe. I used grouper & added some soaked fish & mussels. Everyone loved it especially my fussy eater daughter
Cathy on 2026-01-03 (5 stars): The chowder was delicious. Used diced halibut which held up really well. I eat gluten free so thickened the chowder with a corn starch slurry VS a flour roux. I’ll definitely make this again. Also served this with your cheesy zucchini bread. This was a company worthy meal!!!
Sharon on 2025-12-19 (5 stars): This is such a great recipe. Love the fact that you use milk not cream. The only thing I substitute is cauliflower for potato. Guilt free. I use monkfish/stargazer which is a great reasonable price fish for this.
Gabrielle on 2025-10-31 (5 stars): I make this chowder every Autumn, it's so delicious I'm in the UK and find basa works really well. Thanks Nagi :)
Jackz on 2025-09-27 (5 stars): Delicious! The family loved it and it was very filling - hardest part was making the roux
GM on 2025-09-24 (5 stars): I love your recipes. So easy to prep, then prepare, with insane flavor. This was a great fish recipe for our subscription cut pollack, I was looking to break away from fish tacos variations.
Faust on 2025-08-13 (5 stars): Made this with homemade salmon head stock and tilapia - one of the best soups I've ever had. I appreciate the lack of heavy cream here. The milk didn't curdle even though I did add wine.
Pam on 2025-08-04 (5 stars): Made this with two types of fish, snapper and salmon. Absolutely delicious and was a hit with my partner who's not that into shell fish. Coupled with the crunchy artisan style bread, this went down very well. Thankyou Nagi, whenever I want to try something a bit different, I know you are the go to for a recipe.
Leigh on 2025-08-04 (5 stars): Really really yummy!
I made this with chicken stock cubes and reduced the fish and added prawns, squid, baby octopus and a few mussels.
We ate it with freshly baked and buttered “quick and dirty focaccia”
SOO GOOD!
Next time I’ll make with fish stock
Kerry on 2025-06-30 (5 stars): I added bacon. Oh boy.
Margot Rosner on 2025-06-07 (5 stars): Easy to follow tasty recipe had a bit of fish left over so did half amount didn’t add any salt as my chicken stock wasn’t low sodium
Minerva on 2025-05-27 (5 stars): Used this recipe as a guideline rather than slavishly followed, but it was superb, thanks Nagi. Campbell's fish stock isn't that expensive ($2.00 for 500ml at Coles this week) and is indispensable for seafood dishes IMO.
Ron, Brisbane on 2025-05-12 (5 stars): Fantastic!
Had everything to hand except the fish - so partner picked up some snapper on the way home that evening.
I also had some celery and a zucchini that needed using - so in they went as well - and they were great!
Only other variation was that it took me nearly double the cooking time (instead of 8 mins it took around 15) to get the potatoes nicely cooked - but suspect that depends on the variety of spud and the size of the dice.
Will be making this throughout winter - utterly delicious comfort food! (and feel the urge to add some green prawns along with the fish next time!)
Thank you once again Nagi :)
