This healthy fish chowder recipe with a tomato base is a lighter alternative to creamy soups. If you prefer a stronger-flavored fish in your chowder recipe, try salmon or swordfish instead of the cod. Serve the chowder with oyster crackers, hot sauce and a baby kale Caesar salad. Source: EatingWell Magazine, November/December 2015

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Ingredient Checklist


Instructions Checklist
  • Heat oil in a large saucepan over medium-high heat. Add onion, celery, garlic, tomato paste and thyme and cook, stirring, until the vegetables are just starting to brown, 3 to 5 minutes. Add broth, water, tomatoes (with juice) and potatoes; bring to a simmer over high heat. Reduce heat to maintain a simmer and cook until the potatoes are tender, 10 to 12 minutes. Add cod and cook, gently stirring occasionally, until just cooked through, 4 to 5 minutes more. Season with pepper and salt.



Our favorite cod is U.S. Pacific cod from Alaskan waters; other West Coast cod and some Atlantic cod (sometimes called scrod) can also be sustainable choices. For the most up-to-date information about choosing sustainable seafood, visit

Nutrition Facts

225 calories; 6.5 g total fat; 1 g saturated fat; 45 mg cholesterol; 554 mg sodium. 999 mg potassium; 23.1 g carbohydrates; 4.3 g fiber; 5 g sugar; 19.1 g protein; 594 IU vitamin a iu; 23 mg vitamin c; 46 mcg folate; 86 mg calcium; 3 mg iron; 58 mg magnesium; 1 mg thiamin;

Reviews (2)

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Rating: 4 stars
The change i made was putting chesapeak bay style seasoning and adding scallops. Delish l Read More
Rating: 4 stars
We loved it! I always modify to taste anyway but the package of cod that I bought was 10 oz so I added some shrimp which was a great addition. Also didn't have seafood broth so used 1 bottle of clam juice and vege broth. It was great! Pros: Easy Delicious Cons: None! Read More