Alaskan Cod Chowder

Alaskan Cod Chowder

1 Review
From: EatingWell Magazine, Soup Cookbook

In this healthy fish chowder recipe, heavy cream is replaced with milk and flour-thickened fish (or seafood) broth and we keep sodium amounts reasonable with lower-sodium broth. By making your own homemade fish chowder, you'll save up to 300 calories, 20 grams of saturated fat and 500 milligrams of sodium per serving compared to many store-bought or restaurant chowders.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 3 tablespoons extra-virgin olive oil
  • 1 cup diced onion
  • 1 cup diced celery
  • ½ cup all-purpose flour
  • 1 tablespoon Worcestershire sauce
  • ¾ teaspoon reduced-sodium Old Bay seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon ground pepper
  • 4 cups reduced-sodium fish or seafood stock
  • 1 cup whole milk
  • 3 cups diced red potatoes
  • 2 cups chopped green beans
  • 1 pound Alaskan cod (see Tip), cut into 1-inch pieces
  • Chopped fresh dill for garnish
  • Chopped plum tomatoes for garnish


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  1. Heat oil in a large pot over medium heat. Add onion and celery; cook, stirring frequently, until softened and beginning to brown, 3 to 6 minutes. Sprinkle flour, Worcestershire, Old Bay seasoning, salt and pepper over the vegetables and cook, stirring, for 1 minute more. Add fish (or seafood) stock and milk; bring to a gentle boil, stirring constantly.
  2. Stir in potatoes and green beans; bring just to a simmer. Simmer, uncovered, stirring occasionally, until the potatoes are tender, 12 to 15 minutes.
  3. Add cod and cook, stirring frequently, until cooked through, 2 to 4 minutes. Serve topped with dill and tomatoes, if desired.
  • Tip: Our favorite sustainable cod is U.S. Pacific cod from Alaskan waters; Atlantic cod (sometimes called scrod) from Iceland and the northeast Arctic are also sustainable choices. For more information about choosing sustainable seafood, visit
  • To make ahead: Cover and refrigerate for up to 3 days, slowly reheat over medium-low or microwave on Medium power.

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 270 calories; 9 g fat(2 g sat); 3 g fiber; 29 g carbohydrates; 19 g protein; 72 mcg folate; 34 mg cholesterol; 6 g sugars; 384 IU vitamin A; 13 mg vitamin C; 89 mg calcium; 2 mg iron; 317 mg sodium; 734 mg potassium
  • Nutrition Bonus: Vitamin C (22% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ fat, 1½ lean protein, 1½ starch, 1 vegetable

Reviews 1

January 02, 2017
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By: KL Noe
This came out great- my husband and I loved it! I increased the Old Bay, Worcestershire, salt and pepper, but I usually like soups more seasoned than the recipe. I also added some nice sweet corn. I only had two percent milk at home, but it still came out nice and thick with the flour in it. I will make this soup again!
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