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. Source: EatingWell Magazine, June 2019

Mike Lata


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; 18.6 g total fat; 10.4 g saturated fat; 161 mg cholesterol; 564 mg sodium. 1519 mg potassium; 26.9 g carbohydrates; 3.4 g fiber; 6 g sugar; 37.3 g protein; 1343 IU vitamin a iu; 13 mg vitamin c; 58 mcg folate; 94 mg calcium; 3 mg iron; 98 mg magnesium;

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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