Speedy Fish Chowder Recipe (2024)

Really out of my comfort zone to just “make it up” LOL, but this was delicious. Made enough for two hungry people on a really cold night.2 slices baconMedium onion10 baby red potatoes2 carrotsKosher salt and black pepperSmoked paprika (which I think made a HUGE difference)1 C frozen corn4 C fish stock.5 C white wine.25 C heavy cream8 oz cod

Don't cut the raw fish into chunks. Immerse the entire fillets in the liquid; they'll break up naturally as soon as they're cooked through.

try with coconut milk (full fat) really, really amazing...with some crushed lemongrass...

Amazing & yes speedy! Started with jar of anchovies & its oil, garlic w/the other stated ingredients, bottle of clam juice & water. Perfect for this sloshy night in NY.

Excited that this turned out so well as I don’t cook w/ fish much. Started by dissolving 2 anchovies into olive oil & butter. Added onion, carrot, celery, potato, red pepper flake, smoked paprika & blk pepper. For liquid, used Pinot Grigio, chicken broth & clam juice. Thickened w/ half & half. Added .75lb tilapia & canned minced clams. Rough chopped 15 pre-cooked shrimp into bowls before ladling in stew. Voila! Fish stew. Served with garlic toast. Fam loved it. Does into reg rotation. Thx, Sam!

I've made this for years and love to throw in a good lot of chopped parsley at the end along with lots of black pepper. Cod is good.

For yellow color as shown in photo, add 1 t turmeric. Instant yellow magic plus hint of added flavor.

Wow am I a chef? Used cod + bacon + leeks + carrots + potatoes + veg stock + clam juice + paprika + slices of hot pepper + a few dashes of Worcestershire for depth. I cant wait to make this again and impress my bf whos not my bf

2 slices baconOlive oilOnionCarrotCeleryPotatoCorn 1 cupThyme stemsBay leafPimentonPepperClam juice, water, white wine. 1:1:11/2 cup heavy creamCodWhite fishChopped parsley

No need to pre-cook the fish. The heat of the chowder will take care of that. Pre cooking or boiling the fish will over-cook. Good rule of thumb for any seafood chowder.

A bottle of clam juice mixed in with water and white wine works great.

I started off without a recipe for my version of fish chowder. Main difference: I add cooking sherry to the onions and bacon (yes, I'm reckless), no carrots in mine, and I add the potatoes once I've got a broth going. Otherwise, pretty much the same dish ... easy and oh-so-tasty. I splurge though and use pricey shell fish in addition to cod or halibut. It's perfect for a chilly morning, noon, or night :)

Made this using white miso for broth (my go-to for any broth/bouillon) , added some red pepper flakes, and dressed it at the end with cilantro and lime wedges. Used good quality frozen cod fillets. Fantastic. Will add the 'basic' chowder to our regular meals!

I would leave out the carrots. that would introduce a flavor I don't want.

Chicken broth. I add thyme and sage for true New England chowder.

I pretty much threw the kitchen sink at this: bacon and butter (yum) diced red and yellow pepper, 4 cloves diced garlic, chopped potato, frozen peas toward the end (had no corn) and leftover cooked cod from the night before. I used white wine and water. Amazing and gone very quickly.

Loved it. Great comfort food. Great with garlic bread! THANKS NYT.

For the win! Onions, carrots, Fennel bulb sliced thin, canned corn, kale, smoked paprika, salt, pepper, red pepper flakes, thyme and dill...white wine, a dollop of yogurt since I didn't have milk. No potatoes bec of the carbs. Excellent cod was perfect! Next time, anchovies or coconut milk but not both...so good and easy.

Amazing recipe -family loved it!The tips to add clams in juice, bacon, cream, butter, and a little anchovy were helpful. Added extra hot paprika, pepper, cayenne and a little cayenne, too. Used spaetzel instead of potato.

I love a recipe that gives the basic idea and leaves me on my own to check the fridge, freezer and pantry.

Where is the recipe? All I'm seeing is a headline, a photo, and comments (??)

No fish stock? Try this. Add about 4 cups of water to a pot big enough that it's about one inch deep. Add a rack if you have one, (not critical). Steam a dozen, (or more), little neck clams until they open. Use the steaming liquid for fish stock, (clam broth). Add the steamed clams at the very end to the chowder just to warm them up.

You can leave out the milk/half and half and have something like Rhode Island clam chowder. To thicken you can mash some of the potatoes. I have also used potato starch to thicken chowder.

There's no recipe!!!

I make a similar fish chowder, but omit the bacon and milk to make it vegetarian and more like Rhode Island chowder. If I have it, I use the liquid from jarred gefilte fish for the base or other fish liquid. If not, water and perhaps a little white wine. Delicious.

This was AMAZING! I added about four slices of fennel really thinly cut. Pinot Grigio. OMG it was so good! I used baby potatoes - the golden ones. Chunked up tilapia. Cup of frozen corn. Onion. Carrots. Paprika. The rest just like the paragraph (won't call it a recipe because there is no list!) and it tasted so light and wonderful. Put a few splashes of 2% milk. This was heavenly. The flavors all blended together in my magic Dutch Oven. It was filling, but light. Sam, you really gifted us all!

To any other noob out there, maybe salmon isn't the right choice on the first time out. My broth was delicious (peppers, onions, carrots, potatoes, 4 oz of chicken broth with the water -- my cooking wine had gone bad, so I skipped that -- and I added a little bit of sherry vinegar.) But once I added about half the fish suggested here, it was a lot, lol. If I were to do this again with salmon, which I won't, I would add probably 1/16 of what Sam suggests here, because it was, uh, flavorful.

I used tilapia, shrimp stock and half & half. Delicious!

Excellent. I love just throwing things into a pot. I used white wine and chicken broth with left over sushi fish (yellow tail and salmon) and with the pimenton--terrific.

Great non-recipe that helped me deal with about 8oz of leftover cooked Hog Fish. At $30/# I didn’t want to throw away. I followed the suggestions closely, using chicken broth and bacon. I added about 2/3 cup leftover mashed potatoes (why not?) as a thickener. The fish was added at the last minute to only reheat. This is such a great idea to use delicious broiled or sautéed fish. Very tasty!