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Mixed FishEasy
Simple Fish Chowder — the One-Pot Winter Classic
Prep: 15 minCook: 30 minServes: 6-8
Every angler ends up with a cooler full of mixed fillets — and that's exactly when you make chowder. This recipe works with any firm white fish: cod, haddock, snapper, grouper, even leftover striper or wahoo. It's rich, creamy, hearty, and the perfect way to use up a season's catch on a cold evening.
In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove bacon, leave the rendered fat.
Add onion, celery, and garlic to the bacon fat. Cook 5-6 minutes until softened and fragrant.
Add fish stock, potatoes, bay leaves, and thyme. Bring to a boil, then reduce to a simmer.
Cook 12-15 minutes until potatoes are fork-tender.
Reduce heat to low. Stir in heavy cream gently. Do not boil after adding cream — it will curdle.
Season with salt and white pepper. Taste and adjust.
Gently add fish chunks. Simmer 3-4 minutes — just until fish is opaque and flakes easily.
Remove bay leaves. Ladle into bowls. Top with crispy bacon, fresh parsley, and chives.
Serve with oyster crackers or a thick slice of buttered crusty bread.
The key to great chowder is building flavor in layers — render the bacon, sweat the vegetables, use good stock. If you don't have fish stock, use bottled clam juice or even vegetable stock with a dash of Old Bay. NEVER boil the cream. Use the freshest fish you have; frozen works fine but pat it very dry before adding so it doesn't water down the chowder.
