Fish Chowder recipe, also called Neptune Chowder, is a hearty, creamy, comforting chowder. Made from the classic chowder favorites of potatoes, carrots, onions and celery. With a homemade broth/milk base and Velveeta cheese melted into it. The chunks of fish throughout are the crowning glory of this fish soup!

This filling and totally scrumptious fish chowder is a favorite fall and winter soup! Super quick and easy, depending on how fast you can chop and peel the carrots and potatoes. There is only 30 minutes of cooking time. To make the best use of time, you can chop for the next step while the first step is cooking. Fish Chowder recipe can also be frozen so I usually make a double batch and freeze half for a handy meal later.

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True Comfort Food!

Serve fish chowder on a chilly fall or winter day to truly warm up. There’s just something so comforting about a hearty chowder! We enjoy hearty fish soup with our favorite crackers crumbled into it. Or, you could eat it along with homemade Almost Whole Wheat Bread, Buttermilk Graham Cornbread, Light and Fluffy Homemade Honey Buns, Easy Sourdough Bread For Beginners, or Tasty Garlic Cheese Buns. This hearty and healthy chowder is so balanced with lots of veggies, healthy protein and dairy. It truly can be a stand-alone lunch or dinner!

I can’t remember when I tasted fish chowder for the first time. For as long as I can remember, my mom made this tasty soup. We called it Neptune Chowder back then. I think what made this my all-time favorite soup was the Velveeta melted into this tasty fish soup. You can use cheddar instead of Velveeta, I know my daughter has and this soup is very yummy this way as well.

History of Fish Chowder

The definition of chowder is a thick soup made with milk or cream. So, of course, fish chowder is a thick soup, made with milk or cream containing fish. Fish chowders were around for many centuries, long before the famous clam chowder was invented. Many early chowders contained whatever seafood could be found. Now, a good fish chowder will contain some kind of white fish. Chowder was originally considered a poor mans food which consisted of vegetables or fish stewed in a cauldron. For more truly fascinating history about the origins of this tasty soup, read: What’s Cooking America’s article: History of Chowder.

What Kind of Fish is Best for Fish Soup?

• I use cod or pollock most of the time.
• You can use any white fish such as halibut or haddock.

Ingredients in Fish Chowder

• Butter, this is to saute the onions and celery.
• Onions
• Celery
• Potatoes, any kind will do, peeled or unpeeled.
• Carrots
• Water
• Salt and pepper
• Fish fillets, I use pollock or cod.
• Half and half, or you can use cream, or milk, depending how many calories you want in your chowder.
• Velveeta cheese, I use 8 oz in this cheesy chowder!

How to Make Fish Chowder

1.In a large saucepan, place the butter, onion and celery and saute until clear and soft.

2. Add the potatoes, carrots, salt and pepper. Bring to a boil, cover and simmer for about 10 minutes, until tender but not too soft.

3. Add the fish and simmer for another 10 minutes.

4. Add the milk and cheese. Stir often, until the cheese is melted. Be sure not to boil.

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Other Warming Soups to try

Homemade Hamburger Soup

French Onion Soup

Instant Pot Chicken Noodle Soup

Asian Pork and Noodle Soup

Classic Homemade Chili Recipe

Homemade Cream of Broccoli Soup

Wor Wonton Soup

Beet Borscht Recipe

Fish Chowder

Fish Chowder recipe, also called Neptune Chowder, is a hearty, creamy, comforting chowder. Made from the classic chowder favorites of potatoes, carrots, onion and celery. With a homemade broth/milk base and Velveeta cheese melted into it. The chunks of fish throughout are the crowning glory of this fish soup!

Author:RebekahCooking Method:Stove-topCuisine:EuropeanCourses:Lunch, Main CourseRecipe Keys:Soup

Print Recipe

Pin RecipeOne-dish

Prep Time15 minsCook Time27 minsTotal Time42 minsDifficulty:BeginnerServings:7Calories:298Best Season:Suitable throughout the year

Ingredients

Servings

• 2 tbsp butter
• 2 cup onions (chopped)
• 1 cup celery (chopped)
• 3 cup potato (diced)
• 2 cup carrots (sliced)
• 2 cup water
• 2 tsp salt
• ¹⁄₂ tsp black pepper
• 1 lb fish fillets (cut bite size)
• 2 cup half and half
• 8 oz velveeta cheese or other processed cheese (cut in cubes)

Instructions

Video

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1. In a large saucepan, place the butter, onion and celery and saute until clear and soft.

   

2. Add the potatoes, carrots, salt and pepper. Bring to a boil, cover and simmer for about 10 minutes, until tender but not too soft.

   

3. Add the fish and simmer for another 10 minutes.

   

4. Add the milk and cheese. Stir often, until the cheese is melted. Be sure not to boil.

   

Nutrition Facts

Servings 7

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Amount Per Serving

Calories 298kcal

Calories from Fat 119kcal

% Daily Value *

Total Fat 13.5g21%

Sodium 1527mg64%

Potassium 806mg24%

Total Carbohydrate 25g9%

Dietary Fiber 3.3g14%

Sugars 10g

Protein 20g40%

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Vitamin A 284 IU

Vitamin C 24 mg

Calcium 32 mg

Vitamin K 13 mcg

Thiamin 15 mg

Riboflavin 33 mg

Niacin 14 mg

Vitamin B6 33 mg

Folate 10 mcg

Vitamin B12 73 mcg

Phosphorus 87 mg

Magnesium 18 mmol

Zinc 22 mcg

Selenium 40 mg

Copper 17 mg

Manganese 14 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Cut the fish when it is still slightly frozen.

• The smaller you cut the cheese cubes, the quicker they will melt.

• Be sure to stir often while melting the cheese to prevent the bottom from scorching.

• Can add extra pepper for a bit more heat.

• Do not overcook the fish or it will fall apart:-)