You can use any kind of fish to make this fish and corn chowder, but try to avoid full-flavored varieties like mackerel or bluefish unless it's straight off the boat or it'll overwhelm the soup. "When you're staring down a new type of fish, chowder is a foolproof preparation," chef Mike Lata says, so try this recipe with different kinds of fish.

Mike Lata
Source: EatingWell Magazine, June 2019


Recipe Summary

40 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Cook bacon in a large pot over medium heat, stirring occasionally, until the fat has rendered, about 5 minutes. Remove the bacon with a slotted spoon to a small bowl. Add onion, fennel, shallot, celery, corn, thyme and white pepper to the pot; cook, stirring occasionally, until the vegetables have softened, 3 to 5 minutes. Stir in flour to coat and cook, stirring, for 1 to 2 minutes, then stir in stock. Bring to a simmer. Add potatoes and cook until they are tender and the broth has thickened, 18 to 22 minutes.

  • Stir in cream and return to a simmer. Add fish, partially cover, and cook until the fish is just cooked through, about 5 minutes. Stir in Tabasco, Worcestershire, salt and pepper.

  • Serve the soup topped with fennel fronds, celery leaves, the reserved bacon and piment d'Espelette, if desired.


To make ahead: Refrigerate for up to 2 days.

Nutrition Facts

420 calories; protein 37.3g 75% DV; carbohydrates 26.9g 9% DV; exchange other carbs 2; dietary fiber 3.4g 13% DV; sugars 5.8g; fat 18.6g 29% DV; saturated fat 10.4g 52% DV; cholesterol 160.6mg 54% DV; vitamin a iu 1342.5IU 27% DV; vitamin c 13.1mg 22% DV; folate 58.1mcg 15% DV; calcium 94.4mg 9% DV; iron 3.2mg 18% DV; magnesium 97.6mg 35% DV; potassium 1519mg 43% DV; sodium 564.4mg 23% DV.

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Rating: 5 stars
This is a delicious and rich chowder! I used tilapia, eliminated the bacon, and doubled the Worcestershire and Cholula hot sauce. Mmm Mmm! Read More