Fish Chowder with Corn & Fennel

Fish Chowder with Corn & Fennel

1 Review
From: EatingWell Magazine, June 2019

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 ounces bacon, diced
  • 1 small onion, diced
  • 1 small fennel bulb, cored and diced, plus fronds for garnish
  • 1 medium shallot, diced
  • 1 stalk celery, diced, plus tender green leaves for garnish
  • 1 cup fresh corn kernels (1-2 ears)
  • 1½ teaspoons fresh thyme leaves, chopped
  • ½ teaspoon ground white pepper
  • 2 tablespoons all-purpose flour
  • 4 cups fish stock
  • 1 pound russet potatoes, peeled and diced
  • 1 cup heavy cream
  • 2 pounds skinned fish, cut into 1-inch pieces
  • Dash of Tabasco, or to taste
  • 1 teaspoon Worcestershire sauce
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • Piment d'Espelette for garnish


  • Prep

  • Ready In

  1. 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.
  2. 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.
  3. 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 information

  • Serving size: 1½ cups
  • Per serving: 420 calories; 19 g fat(10 g sat); 3 g fiber; 27 g carbohydrates; 37 g protein; 58 mcg folate; 161 mg cholesterol; 6 g sugars; 0 g added sugars; 1,343 IU vitamin A; 13 mg vitamin C; 94 mg calcium; 3 mg iron; 564 mg sodium; 1,519 mg potassium
  • Nutrition Bonus: Vitamin A (27% daily value), Vitamin C (22% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 4 lean protein, 2 fat, 1 starch, 1 vegetable

Reviews 1

August 19, 2019
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By: kas4610
This is a delicious and rich chowder! I used tilapia, eliminated the bacon, and doubled the Worcestershire and Cholula hot sauce. Mmm Mmm!
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