Equipment
Ingredients
Aromatics & Base
- 45 g unsalted butter, cubed
- 1 yellow onion, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 30 g all-purpose flour
Liquids & Vegetables
- 500 ml fish stock
- 400 g yukon gold potatoes, peeled and cut into 1.5cm cubes
- 3 fresh thyme sprigs
- 1 bay leaf
- 150 g corn kernels, fresh or frozen
Finish
- 250 ml whole milk
- 120 ml heavy cream
- 500 g white fish fillet, cut into 3cm chunks
- 15 ml lemon juice
- 10 g chives, finely chopped
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 582 kcal
- Protein
- 36 g
- Carbohydrates
- 40 g
- Fat
- 32 g
- Fiber
- 4 g
- Sugar
- 9 g
- Sodium
- 327 mg
- Saturated Fat
- 16 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 139 mg
- Potassium
- 1381 mg
- Calcium
- 165 mg
- Iron
- 1.8 mg
- Magnesium
- 75 mg
- Phosphorus
- 516 mg
- Zinc
- 1.9 mg
- Vitamin A
- 291 mcg
- Vitamin C
- 26 mg
- Vitamin D
- 16.3 mcg
- Vitamin E
- 0.9 mg
- Vitamin K
- 15 mcg
- Vitamin B6
- 0.5 mg
- Vitamin B12
- 1.6 mcg
- Thiamin
- 0.31 mg
- Riboflavin
- 0.38 mg
- Niacin
- 4.8 mg
- Folate
- 61 mcg
- Water
- 259 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Melt the butter in a Dutch oven over medium heat (175°C/350°F). Add the diced onion and celery with a pinch of salt.
Add minced garlic and cook for 30 seconds until fragrant, then sprinkle the flour over the vegetables. Stir constantly to cook out the raw flour taste without browning it.
Slowly pour in the fish stock while stirring to prevent lumps. Add the potatoes, thyme sprigs, and bay leaf. Bring to a simmer.
Reduce heat to low. Stir in the milk, heavy cream, and corn. Allow the liquid to return to a gentle heat, but do not let it boil vigorously.
Gently nestle the fish chunks into the soup. Cover and let poach gently until the fish is opaque and flakes easily. Target an internal temperature of 63°C/145°F.
Remove from heat. Discard thyme stems and bay leaf. Stir in lemon juice, season with salt and pepper to taste, and garnish with chives.
Chef's Notes
- To embrace the 'No-Recipe' improvisation style, memorize the ratio: 1 part fat/flour roux, 4 parts liquid, and enough solids to crowd the spoon.
- For a deeper savory profile, substitute half the salt with Old Bay seasoning or smoked paprika.
- If using frozen fish, thaw completely and pat dry before adding to prevent watering down the chowder.
- The potatoes act as a secondary thickener; if you prefer a very thick chowder, mash about 20% of the potatoes into the broth before adding the fish.
- Acid is critical in creamy soups; do not skip the final squeeze of lemon juice, as it cuts the richness and brightens the seafood flavor.
Storage
Refrigerator: 3 days — Reheat gently to avoid breaking the emulsion.
Reheating: Warm on low heat on the stove (approx 70°C/160°F), stirring frequently. Do not boil.
Troubleshooting
Soup looks curdled or grainy
Cause: Dairy was boiled or added to acid too quickly
Fix: Remove solids with a slotted spoon, blend the liquid with an immersion blender to re-emulsify, then return solids
Prevention: Keep heat low after adding milk; do not let it reach a rolling boil
Chowder is too thin
Cause: Not enough flour or potatoes didn't release starch
Fix: Mash a few cooked potato chunks against the side of the pot to release starch and thicken the broth naturally
Prevention: Measure flour accurately; use starchy potatoes
Cultural Context
Originating in the Northeastern United States, chowders were originally simple shipboard stews thickened with hardtack. This modern adaptation retains the soul of the New England classic—creamy, white-fish forward—but lightens the texture and speeds up the process for contemporary weeknight cooking.
