Fish Chowder
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.
Why You Will LOVE Fish Chowder!
- Thick and hearty chowder.
- Super flavors of fish, cheese and veggies.
- Simple recipe
- Uses easy to find ingredients.
- Tastes Tremendous!!
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.
For recommended items to help you make this recipe, see my Amazon Shop.
What to Serve With Fish Chowder
- Crackers
- Bread of various types
- Salad
- Corn bread
- Rolls
- Croutons
Other Warming Soups to try
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!
- 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)
In a large saucepan, place the butter, onion and celery and saute until clear and soft.
Add the potatoes, carrots, salt and pepper. Bring to a boil, cover and simmer for about 10 minutes, until tender but not too soft.
Add the fish and simmer for another 10 minutes.
Add the milk and cheese. Stir often, until the cheese is melted. Be sure not to boil.
Servings 7
- 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%
- 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.
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:-)
